tag:blogger.com,1999:blog-33048386976684601122017-04-22T17:16:40.122-07:00Wine in ThymeRandom musings on food,wine and sometimes life in general.Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-3304838697668460112.post-8316449493219158112017-04-22T17:16:00.001-07:002017-04-22T17:16:40.165-07:00Indian Food (Indian food from India, not North American Native Americans) Have You Tried It Yet?This I can tell you - I love Indian food.&nbsp; <br />The first time I tried Indian food was in S. Africa.&nbsp; I had gone on a business trip and did a whirlwind tour - Johannesburg, Durban and Cape Town.&nbsp; Each city had its own personality and each city had its own food culture.&nbsp; Whilst in Durban, I was told it had the highest concentration of Indians outside of India.&nbsp; I don't know if that is true, but it is true that I tried curry for the first time in Durban and loved it.&nbsp; My host took me to an authentic Indian restaurant one evening, where he knew the owner, and ordered for me.&nbsp; I don't recall what he ordered, but I do recall&nbsp;it was amazing.&nbsp; Everything he ordered, had a mild heat, as he didn't want to ruin my first experience with Indian food by making the heat unbearable.&nbsp;&nbsp;Interesting fact:&nbsp; by evening, the restauranteur ran his restaurant, and by day, he ran an auto repair shop.&nbsp; He was a customer of my host.&nbsp; More stories to tell, but....<br />I digress.<br />Fast forward to Virginia, 2017.&nbsp; Have been looking for a decent Indian restaurant, and I can't tell you how I could be a judge of good, better or best.&nbsp; Fortunately, someone in the office recommended <a href="http://www.monsoonva.com/">Monsoon</a>.&nbsp; Located in a little strip mall by our office, I had to try it.<br />Set out for lunch recently with several friends from work.&nbsp; Monsoon bills itself as "eclectic Modern Indian".&nbsp; I don't know what that means, because I have no reference to eclectic Indian, modern Indian, authentic Indian or homecooked Indian.&nbsp; I think it means they want to charge more.<br />One of our party was Indian, Mr. Dimple S.&nbsp; He was quite the celebrity there, as over the past few months, he had become a regular.&nbsp; Additionally, the kitchen guy was Indian, didn't speak much English, and was his roommate.&nbsp; It was all good.<br />What to order?<br />The first time I went, I ordered the Chat of the day.&nbsp; It happened to be chick peas with garlic,&nbsp;diced onions&nbsp;and parsley.&nbsp; There was something a little vinegar-y and something a little sweet in there.&nbsp; It was delish, as Rachel Ray would say.<br />This time I ordered the Curry,&nbsp;Old Delhi&nbsp;style, at the urging of Mr. S.&nbsp; So for my lunch entrée, I ordered the Lamb with Curry.&nbsp; For my appetizer, I ordered this delicious, mouth-watering dish.&nbsp;&nbsp;(Unfortunately, I forget the name.&nbsp; I remember it is considered "street food")&nbsp; It was crispily fried bread dough, black beans, onions&nbsp;and a yogurt dressing.&nbsp; Oh my goodness........<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-ZQnWOCLVW50/WPvuVTN5ChI/AAAAAAAABD4/eUfLC9QzCOMReq9v5w7Xh6mvRetBzHKTACLcB/s1600/IMG_6029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-ZQnWOCLVW50/WPvuVTN5ChI/AAAAAAAABD4/eUfLC9QzCOMReq9v5w7Xh6mvRetBzHKTACLcB/s320/IMG_6029.JPG" width="240" /></a></div>When the entrée arrived, I was equally pleased.&nbsp; The lamb curry was served with basmati rice and several pieces of naan, the Indian traditional soft, fried bread.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1XzGR0KiwRE/WPvuT_xuf8I/AAAAAAAABD8/NeaDa_H6DVoktcZydHZCEFkpTmEksTPgwCEw/s1600/IMG_6030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-1XzGR0KiwRE/WPvuT_xuf8I/AAAAAAAABD8/NeaDa_H6DVoktcZydHZCEFkpTmEksTPgwCEw/s320/IMG_6030.JPG" width="320" /></a></div><div>Look at that beautiful Naan, Lamb curry and basmati rice!&nbsp; The lamb was cut in mouth-sized chunks, But I had to cut them in thirds to be a polite eater.&nbsp; It was perfectly cooked and the curry was not too hot.&nbsp; I asked for a 3 (out of 5).&nbsp; It was spicy enough to be exotic, but not so hot that my eyes would water or I would break out in a sweat.&nbsp; (I did have to get back to work after all....)&nbsp; Best way to eat this is to take a spoonful of the lamb, curry and rice, drop it onto a piece of the naan, fold it up like&nbsp;a piece of pizza and enjoy it.&nbsp; So good.</div><div><br /></div><div>Get out there and experiment!&nbsp; Not all Indian food is hot and spicy (if that's not yo thang).&nbsp; But if you like hot and spicy, ask for a 3 or 4, and you will love it!</div><br /><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/qXBUG5qfKnQ" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2017/04/indian-food-indian-food-from-india-not.htmltag:blogger.com,1999:blog-3304838697668460112.post-38349955115721084102017-04-16T17:44:00.000-07:002017-04-16T17:48:48.436-07:00Chinese Food - Hungry Again After 30 Minutes?Ok, it's my blog.&nbsp; I'm going to write what I want.&nbsp; And I am not going to apologize.&nbsp; So don't even ask.&nbsp; And don't try to shame me.&nbsp; I am a cradle Catholic.&nbsp; I know shame.<br /><br />That being said, let's talk about Chinese food.&nbsp; I think I have a love affair with it.&nbsp; It's true.&nbsp; I'm pretty sure I am the only American who can go to China and gain weight.&nbsp; So that's why I titled this post with an old stereotype.... eat all the Chinese food you want and you're hungry again in a half hour.<br /><br />My personal experience with authentic Chinese food in places like Shanghai, Beijing and Suzhou is far different from what you find in the US and what you might expect in China.&nbsp; First of all, drop all expectations.&nbsp; 1 - From what I could discover, they don't eat dog in China, at least not in any local restaurants that cater to the local residents and foreigners.&nbsp; And I asked.&nbsp; Maybe they used to, maybe all the dogs have been eaten, I don't know.&nbsp; But for the time I was there, I was told, "we don't eat dog."&nbsp; 2 - If you eat good Chinese food, you won't go away hungry and you won't be hungry in 30 minutes.&nbsp; Good Chinese cuisine is delicate, intricate, layered and unbelievable in the myriad of flavors they expose.&nbsp; 3 - There is some Chinese food you should never eat.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-j9vG7qLseNI/WPQBypCZczI/AAAAAAAABDM/wHGgsPM1QnUnsfWg9pPyu1u6aK8QqmscgCLcB/s1600/IMG_0493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-j9vG7qLseNI/WPQBypCZczI/AAAAAAAABDM/wHGgsPM1QnUnsfWg9pPyu1u6aK8QqmscgCLcB/s320/IMG_0493.JPG" width="320" /></a></div>Sea cucumber is one such product (above).&nbsp; Don't let the locals sway you with talk of how delicious it is.&nbsp; (MEN! don't let them tell you how good it is for your virility.)&nbsp;&nbsp;Don't believe them when they say it is a delicacy.&nbsp; Though I guess in some provinces it is a delicacy.&nbsp; But it does not suit the American palate.&nbsp; Though it does not really have a strong flavor, the way it was served called up my gag reflex.&nbsp; Served in a cool, yellow sauce of indeterminate substance, I grabbed my piece of sea cucumber with my chop sticks, brought it decisively up to my smiling lips, and just as I was about to sink my teeth into it, my Italian dining partner gagged a little to my right.&nbsp; He had just "tasted" it.&nbsp; How could I abort?&nbsp; How could I return it to my plate without offending my host?&nbsp; Couldn't be done.&nbsp; I ate it.&nbsp; And I too gagged.&nbsp; Silently.&nbsp; It's not the flavor, it's the consistency.&nbsp; The cool temperature combined with the slightly fleshy, slightly pudding-like texture was so unexpected I couldn't process in my head that this was a food substance.&nbsp; <br /><br />Not to worry though.&nbsp; There is SO MUCH good food in China.&nbsp; No, there is really some yummy delicious authentic Chinese food.&nbsp; Once you taste it, you may never eat Chinese food in America again.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-o8Nx8wwzb2o/WPQEA8Zx3CI/AAAAAAAABDU/4YKYK4JAb2ER3pErxGewPQQpuDGrL4OBwCLcB/s1600/IMG_0494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-o8Nx8wwzb2o/WPQEA8Zx3CI/AAAAAAAABDU/4YKYK4JAb2ER3pErxGewPQQpuDGrL4OBwCLcB/s320/IMG_0494.JPG" width="320" /></a></div>This is not one of them though.&nbsp; I saw this on one of the menus and had to take a picture of it.&nbsp; It makes me think of a pygmy hippo coated in teriyaki bbq sauce swimming up through a lake of little bok choy bits.&nbsp; Not appetizing, yet intriguing....<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-lCtGNW7hftY/WPQE1w64dTI/AAAAAAAABDY/5rC1iKDD518cqP10l4vZjTdtZd1GkjYrwCLcB/s1600/Chinese%2Bfood.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-lCtGNW7hftY/WPQE1w64dTI/AAAAAAAABDY/5rC1iKDD518cqP10l4vZjTdtZd1GkjYrwCLcB/s320/Chinese%2Bfood.JPG" width="320" /></a></div>&nbsp;Last on the list of things you shouldn't try while in China is this little scrumptious bit.&nbsp; I don't remember what it was and I&nbsp;can't really define it, but when you bite into it, you will be reminded of the thrill of biting into a piece of steak or pork or chicken, expecting a delicious meat-like flavor and texture to be met instead with a chunk of gristle and fat.&nbsp; Yes.&nbsp; This one, is also a no-no.<br /><br />So I started today's comments talking about the glorious splendors of the intricate flavors of Chinese cuisine and spent the entire time telling you about less than delicious foods.&nbsp; And I'm sorry for that.&nbsp; But, I have yet to find my photos of the good stuff (two moves across a state and then across the country) so I have to apologize (even tho I said at the beginning of this I would not apologize...)&nbsp; So... stay tuned for Chinese food part two.&nbsp; Once I find my photos, I will be back.&nbsp; ciao!<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/nhMqqtYCFJQ" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2017/04/chinese-food-hungry-again-after-30.htmltag:blogger.com,1999:blog-3304838697668460112.post-51700439106811391772017-04-15T13:48:00.001-07:002017-04-15T13:48:53.079-07:00Winter Winery Visit<a href="https://2.bp.blogspot.com/-Tj4FiSn77u0/WPJ-zM0O99I/AAAAAAAABCQ/CaYy-yybymU_fiGvsCgzOcm__epm4lsxwCLcB/s1600/IMG_5247.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-Tj4FiSn77u0/WPJ-zM0O99I/AAAAAAAABCQ/CaYy-yybymU_fiGvsCgzOcm__epm4lsxwCLcB/s320/IMG_5247.JPG" width="240" /></a>Virginia, USA is a relatively temperate state, especially when compared to NE Ohio, where we have lived most of our lives.&nbsp; One thing we have enjoyed since moving here is the warmer winter temperatures, the remarkable hiking trails, combined with the beautiful local wineries.&nbsp; In late&nbsp;December, after a morning of hiking along the York River, we stopped to enjoy a beverage at the Gauthier Vineyard in New Kent, VA.&nbsp; The name intrigued me, as Mr. Gauthier happened to be the name of my old French Professor in College.&nbsp;It turns out, Gauthier Vineyard is a relative newcomer to the Virginia wine country.&nbsp; They planted their first 3,200 vines in 2012 and generated their first production in 2014.&nbsp; We visited in December 2016, so they had only been established for a couple of years by this time.&nbsp; <br /><br />It was just past noon and we had all worked up a thirst and an appetite.<br /><div class="separator" style="clear: both; text-align: left;">Stepping into the tasting room, we were met by two elderly gentleman, already deep into a day of pleasure.&nbsp; As we chatted, it came out that they were both retired and worked at the winery for fun.&nbsp; It is locally owned, by a retired military couple, and apparently they were wonderful employers.&nbsp; The two men joked and poured wine, never once remarking on the early hour.&nbsp; </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-g7-5a5rbNXs/WPJ-xTS449I/AAAAAAAABCI/T9nbdEQXkFcjDrF9WwZtR7DmjTgE5-HTwCEw/s1600/IMG_5248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-g7-5a5rbNXs/WPJ-xTS449I/AAAAAAAABCI/T9nbdEQXkFcjDrF9WwZtR7DmjTgE5-HTwCEw/s320/IMG_5248.JPG" style="cursor: move;" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">After our first glass, we took our bottle to the deck outside, to enjoy the fresh air and the woodsy view.&nbsp; We were also promised a dozen fresh, free oysters with every bottle we purchased.&nbsp; That was to be our lunch that day.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-Z_1THpRe7kI/WPJ-yBnbVhI/AAAAAAAABC0/XiKF5A8uHBcORKusmhrOrQdzY_YElA-3wCEw/s1600/IMG_5249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-Z_1THpRe7kI/WPJ-yBnbVhI/AAAAAAAABC0/XiKF5A8uHBcORKusmhrOrQdzY_YElA-3wCEw/s320/IMG_5249.JPG" width="240" /></a></div>&nbsp;We started with their fresh, chilled rose, named Aimee Renee Rose and bottled in 2014.&nbsp; Not one to drink rose usually, I had low expectations.&nbsp; We were surprised positively by the semi-dry wine, it was not simple and sweet, like many&nbsp;other roses.&nbsp; This rose' is &nbsp;from 100% Chambourcin grapes that were whole cluster pressed to obtain the perfect color of a rose.&nbsp;&nbsp;The color was quite perfectly lovely.&nbsp;<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-g7-5a5rbNXs/WPJ-xTS449I/AAAAAAAABCI/T9nbdEQXkFcjDrF9WwZtR7DmjTgE5-HTwCEw/s1600/IMG_5248.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://1.bp.blogspot.com/-R4Ay1bCLbFA/WPJ-zJoAwnI/AAAAAAAABC0/XqkCqidQcSk5KbsB5eGeoUMrpLDzpWxRwCEw/s1600/IMG_5250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-R4Ay1bCLbFA/WPJ-zJoAwnI/AAAAAAAABC0/XqkCqidQcSk5KbsB5eGeoUMrpLDzpWxRwCEw/s320/IMG_5250.JPG" width="240" /></a></div>They age it in neutral oak barrels for six months, cold settled and then bottled with minimal filtering.&nbsp; This process assures the wine&nbsp;maintains the delicate quality of the Chambourcin grape.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-0gBx8JaItb8/WPJ-znLpJyI/AAAAAAAABC0/lhKVDZx0SaAjn1USfpR-aEZ5kvG8X28iQCEw/s1600/IMG_5252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-0gBx8JaItb8/WPJ-znLpJyI/AAAAAAAABC0/lhKVDZx0SaAjn1USfpR-aEZ5kvG8X28iQCEw/s320/IMG_5252.JPG" width="320" /></a></div>&nbsp;As we enjoyed our bottle, other guests began to wander in.&nbsp; The allure of the view and the smell of the roaster brought them to the outside deck.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EHvv4khF_NM/WPJ-0MlHoZI/AAAAAAAABC0/KNJeZ9psvREwtJYlPoutkT-Mp-I4qPU7gCEw/s1600/IMG_5253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-EHvv4khF_NM/WPJ-0MlHoZI/AAAAAAAABC0/KNJeZ9psvREwtJYlPoutkT-Mp-I4qPU7gCEw/s320/IMG_5253.JPG" width="240" /></a></div>&nbsp;Oysters were served, raw on the halfshell with cocktail sauce.&nbsp; Perfect pairing with this delicate wine.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-nG7n-1PTjyI/WPJ-0rs_nhI/AAAAAAAABC0/fiWDePAWpRsKOhWNG73ylAy8VB0RrXpGQCEw/s1600/IMG_5254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-nG7n-1PTjyI/WPJ-0rs_nhI/AAAAAAAABC0/fiWDePAWpRsKOhWNG73ylAy8VB0RrXpGQCEw/s320/IMG_5254.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">The oysters were amazing!&nbsp; Farm raised in the nearby Rappahannock River, they were huge for this time of year.&nbsp; Creamy, smooth and slightly briny, they paired quite well with the semi-dry Rose.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MlGdLN_fh20/WPJ-02j1SZI/AAAAAAAABC0/72b9iuAkIOEupj4O1v0cHdB-uN5aDUC7wCEw/s1600/IMG_5255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-MlGdLN_fh20/WPJ-02j1SZI/AAAAAAAABC0/72b9iuAkIOEupj4O1v0cHdB-uN5aDUC7wCEw/s320/IMG_5255.JPG" width="240" /></a></div>&nbsp;Look at those plump, juicy oysters!&nbsp; Is it no wonder that I have started to call them J'Oysters?<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-7Lcoo_DvnTY/WPJ-1RABlQI/AAAAAAAABC0/TdyQX3p1YBEcbDE019Sp3PBh1snx7xF3gCEw/s1600/IMG_5256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-7Lcoo_DvnTY/WPJ-1RABlQI/AAAAAAAABC0/TdyQX3p1YBEcbDE019Sp3PBh1snx7xF3gCEw/s320/IMG_5256.JPG" width="320" /></a></div>&nbsp;We met one of the owners as we strolled through the grounds.&nbsp; Her dog met our dog.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-x7iMwU6NSLQ/WPJ-1m9Sq_I/AAAAAAAABC0/LshK-lr9DTUtQcOw0TlcBFDC3O_kIZS6ACEw/s1600/IMG_5257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://4.bp.blogspot.com/-x7iMwU6NSLQ/WPJ-1m9Sq_I/AAAAAAAABC0/LshK-lr9DTUtQcOw0TlcBFDC3O_kIZS6ACEw/s320/IMG_5257.JPG" width="320" /></a></div>&nbsp;In addition to the bucolic setting, the winery/working farm is dog friendly.&nbsp; All in all, it made for&nbsp;a nice mid-day break.&nbsp; A beautiful, serene setting, good food, good wine, and just six miles from I-64.&nbsp; We will be back this summer.&nbsp; <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-YaxMoVdvDrU/WPJ-13xhdcI/AAAAAAAABC0/k1uJpS4hISAZOln2-YZW0pIcL4vGUV4QwCEw/s1600/IMG_5258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-YaxMoVdvDrU/WPJ-13xhdcI/AAAAAAAABC0/k1uJpS4hISAZOln2-YZW0pIcL4vGUV4QwCEw/s320/IMG_5258.JPG" width="320" /></a></div><br /><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/_Ux5NoWFS24" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2017/04/winter-winery-visit.htmltag:blogger.com,1999:blog-3304838697668460112.post-25593181168882936962015-10-15T15:08:00.002-07:002015-10-15T15:11:23.403-07:00The Joy of Oysters: Joysters!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0etxUVbYRxw/ViAYG42qjMI/AAAAAAAABAU/IP3d0BwLWak/s1600/aoyster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-0etxUVbYRxw/ViAYG42qjMI/AAAAAAAABAU/IP3d0BwLWak/s400/aoyster.jpg" width="400" /></a></div>Recently returned from a 2,600 mile driving vacation throughout the southeast of the United States: Georgia, Florida, South Carolina, North Carolina, Virginia and West Virginia.&nbsp; Long drive, visited several old friends we hadn't seen in years, and ate as much local seafood as we could.&nbsp; We were particularly anxious to try oysters as frequently as possible, as good oysters cannot be found in our home state.&nbsp; And where do you suppose the best oysters of the week were to be found?&nbsp; In a nice local restaurant in teeny, tiny Darien, Georgia.<br /><br />Darien is a little 2-mile strip of land just north of Jacksonville, Florida, maybe an hour south of Savannah.&nbsp; It's 2 miles off I-95 and we decided to make the 2 mile drive into town because Wendy's&nbsp; or Burger King would just not satisfy!<br /><img align="middle" alt="Image result for DARIEn, Georgia" border="0" class="iuth" data-deferred="1" height="90" name="imgthumb4" src="data:image/jpeg;base64,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" style="margin: 0px -10px 0px 0px;" title="http://www.cityofdarienga.com/" width="136" /><br /><br />As my darlingest filled the gas tank, I quickly searched for local eateries.&nbsp; <a href="http://www.skippersfishcamp.com/">Skipper's Fish Camp</a> came up, had decent reviews, and their menu boasted two of my southern food favorites:&nbsp; oysters (fresh) and Brunswick Stew.&nbsp; We decided to drive into town to try it out.&nbsp; <br /><br />One of our criteria when finding restaurants out of our home locale is number of cars in the parking lot.&nbsp; We drove by one dumpy little restaurant that had a completely filled up parking lot.&nbsp; We resisted the temptation to stop, but agreed if Skipper's was a bust, we would come back to that one.<br /><br />We got to Skipper's, drove by it actually and had to turn around.&nbsp; It was situated right on the Altamaha River, with an old fishing boat that appeared to be permanently anchored a few feet from the end of their deck.<br /><br />We settled in our seats and ordered:&nbsp; sweet tea, oysters, Brunswick Stew and salad with fresh-caught blackened Snapper.&nbsp; Looking around at the other guests, this place was clearly for the locals.&nbsp; Filled with business people on their lunch break, a couple of cable guys, a large group of friends, and one elderly woman who seemed to know everyone in the place.&nbsp; Not really sure she was there to eat, she just socialized the entire time we were there.&nbsp; We had definitely come to the right place!<br /><br />The anticipation of Georgia oysters, well, I really didn't know what to expect.&nbsp; We had oysters the night before in Jacksonville, Florida, and were sorely disappointed.&nbsp; Tiny little nubs of flesh, barely able to fill a teaspoon, they were not what we had come to expect from Florida oysters.&nbsp; We had less enthusiasm for Georgia, but we were here, and they were on the menu.&nbsp; Had to try them.<br /><br />The waitress brought them quickly.&nbsp; Six beautiful&nbsp;fresh oysters and the accompanying hot sauce, no horseradish here.&nbsp; Apparently in Darien, fresh, chilled oysters are served with saltine crackers and hot sauce.&nbsp; That first oyster was so sweet, so fresh, so briny and so big.&nbsp; It was easily three times the size of the Florida oysters, and much more satisfying.&nbsp; Oyster, cracker with hot sauce, sip of ice cold sweet tea.&nbsp; Oysters as big as your palm, and each one equally delicious.&nbsp; We consciously slowed our speed of eating....<br />Heaven.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qiaAS--IROU/ViAjBafWYoI/AAAAAAAABAo/KUEVCY6m_4s/s1600/Oyster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-qiaAS--IROU/ViAjBafWYoI/AAAAAAAABAo/KUEVCY6m_4s/s320/Oyster.jpg" width="240" /></a></div><div class="irc_mutc">Only one more thing to add.&nbsp; The salad.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ARa9uVeyrEE/ViAjuURN_xI/AAAAAAAABA0/dmvu-Uh10Bw/s1600/Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ARa9uVeyrEE/ViAjuURN_xI/AAAAAAAABA0/dmvu-Uh10Bw/s320/Salad.JPG" width="240" /></a></div>Bon appetit!<br /><div class="irc_mutc">&nbsp;</div><div class="irc_mutc">&nbsp;</div><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/jpZG4vnVZk4" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com2http://wineinthyme.blogspot.com/2015/10/the-joy-of-oysters-joysters.htmltag:blogger.com,1999:blog-3304838697668460112.post-77176003805540686762013-12-25T08:13:00.003-08:002013-12-25T08:13:44.077-08:00Merry Christmas To All<div class="separator" style="clear: both; text-align: center;">Merry Christmas to all my readers this year.&nbsp; May your glass be full and your gifts exchangeable.</div><div class="separator" style="clear: both; text-align: center;">&nbsp;</div><div class="separator" style="clear: both; text-align: center;">&nbsp;<a href="http://2.bp.blogspot.com/-J-6hpoBpSe4/UrsCg9G0efI/AAAAAAAAA-s/10Zx2jDl780/s1600/WINE1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-J-6hpoBpSe4/UrsCg9G0efI/AAAAAAAAA-s/10Zx2jDl780/s1600/WINE1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">&nbsp;</div><div class="separator" style="clear: both; text-align: center;">And if you aren't drinking wine by a cozy fire this afternoon or evening, here is something you can do with your unused wine glasses.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4qB2T1VkZBY/UrsCNa1rkUI/AAAAAAAAA-c/GuNJgNDUYNo/s1600/WINE2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4qB2T1VkZBY/UrsCNa1rkUI/AAAAAAAAA-c/GuNJgNDUYNo/s1600/WINE2.jpg" /></a></div><br />I haven't blogged as frequently as I would have liked this year.&nbsp; I have been too busy working, traveling the world and moving a household.&nbsp; Next year will certainly bring additional changes, and with them, additional opportunities to write about food and wine.&nbsp; I hope you will stick with me.<br /><br />And so, as some of us will be spending time with various members of various parts of various families, just remember, the holidays will be fine as long as there's wine.<br /><br />Cheers!<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/OGEZXg9_x9M" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com4http://wineinthyme.blogspot.com/2013/12/merry-christmas-to-all.htmltag:blogger.com,1999:blog-3304838697668460112.post-85629656544820531652013-11-23T09:20:00.000-08:002013-11-23T09:20:14.672-08:00Tano is a No-No<div class="separator" style="clear: both; text-align: justify;">Friday night date night once again.&nbsp; Decided to try a new restaurant in historic Loveland, new to us and relatively new to Loveland.&nbsp;&nbsp; Called <a href="http://foodbytano.com/">Tano</a>, it had been written up in the Cincinnati Enquirer and made to sound amazing.&nbsp;&nbsp;They gushed over the food and ambiance, touting it as the hot new&nbsp;happening dining spot.&nbsp; Perfect for a person like me, amazing.&nbsp; </div><div class="separator" style="clear: both; text-align: justify;">&nbsp;</div><div class="separator" style="clear: both; text-align: justify;">First view, a maître 'd just inside the entrance, asking us the proverbial, "do you have a reservation?"&nbsp; We did at six but forgot to come on time.&nbsp; Oops.&nbsp; However, we got here at seven and the place was about half-full.&nbsp; They seated us at a deuce by the kitchen door (we found out later, as people traipsed by, the restrooms were also located behind the door leading to the kitchen.&nbsp; Weird.)</div><div class="separator" style="clear: both; text-align: center;">&nbsp;</div><div class="separator" style="clear: both; text-align: justify;">We began with oysters on the half-shell.&nbsp; Five for $ten.&nbsp; Such a deal, right?&nbsp; And they were flown in all the way from Connecticut.&nbsp; They were perfectly chilled, absolutely fresh and a real delight, after so many months of an oyster-free culinary existence.&nbsp; The cocktail sauce was right out of a bottle, and not a very good one.&nbsp; No zing, no pizzazz, a breath away from Heinz ketchup.&nbsp; Very disappointing.&nbsp; But that's ok, the entrée will amaze!&nbsp; Right?&nbsp; The Cincinnati Enquirer said so!</div><div class="separator" style="clear: both; text-align: justify;">&nbsp;</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/-W0fH6uSrCtY/UpDdVbchp7I/AAAAAAAAA-A/iAc0PCWhHsU/s1600/aoyster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-W0fH6uSrCtY/UpDdVbchp7I/AAAAAAAAA-A/iAc0PCWhHsU/s320/aoyster.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Having started with oysters and a very delightful glass of Malbec, I ordered the scallops.&nbsp; Described as "chipotle linguini, spinach, rock shrimp, tomatoes, champagne beurre blanc", it sounded delicious.&nbsp; Yes please!</div><div class="separator" style="clear: both; text-align: justify;">&nbsp;</div><div class="separator" style="clear: both; text-align: justify;">You can see by the photo that indeed, the plate did contain all the requisite items as outlined on their menu.&nbsp; Unfortunately, there was also a little bait and switch going on.&nbsp; Not bait and switch in its pure form, yes, those are scallops, and yes, those are rock shrimp.&nbsp; But, have you ever ordered scallops as an entrée and only received THREE puny, overcooked scallops?&nbsp; Me neither, until this night.&nbsp; The rock shrimp were mighty shrimpy as well, all&nbsp;five of them.&nbsp; Three snuggled together atop the linguine, trying to convince me of their massive shrimpiness!&nbsp; Keeping company with the shrimp and three puny scallops was the full plate of&nbsp;slimy, oily, over-buttered linguine.&nbsp; And let us not give short shrift to the three strands of deflated spinach.&nbsp; All in all, the appearance hinted at&nbsp;the less than stellar dining experience to come.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-q5cJP_m1tzo/UpDdey1CyYI/AAAAAAAAA-I/fOGFFiRgUbg/s1600/asquid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-q5cJP_m1tzo/UpDdey1CyYI/AAAAAAAAA-I/fOGFFiRgUbg/s320/asquid.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Others have raved about Tano, I will not.&nbsp; First time and neither I nor my companion was impressed.&nbsp; No reservation = table by the kitchen/bathroom.&nbsp; Ok, next time, we will make a reservation.</div><div class="separator" style="clear: both; text-align: justify;">&nbsp;</div><div class="separator" style="clear: both; text-align: justify;">Portion size was fine, but for the entrée that arrived, it should have been priced around $24, not $27.&nbsp; We are in a suburb of Cincinnati, not downtown!&nbsp; Not only that, the scallops were small and without flavor, the shrimpy shrimp tasted like they came out of the bag of Kroger shrimp I keep in my freezer.</div><div class="separator" style="clear: both; text-align: justify;">&nbsp;</div><div class="separator" style="clear: both; text-align: justify;">The Chipotle linguine was an interesting concept, the heat came through in a mild undertone, but the oiliness of the linguine overwhelmed in the end.&nbsp; It was truly disgusting to look at, and to eat.</div><div class="separator" style="clear: both; text-align: justify;">&nbsp;</div><div class="separator" style="clear: both; text-align: justify;">My dining companion ordered their special of the night, Fluke.&nbsp; Right, Fluke?&nbsp; First of all, to the uninitiated, it is a white, mild-flavored fish.&nbsp; The waitress told us everything she knew about it.&nbsp; That was pretty much it.&nbsp; So I quickly googled it.&nbsp; Fluke is a relative of the flounder and is often called the Summer Flounder to distinguish it from the standard, Atlantic Flounder.&nbsp; (Who would be able to know the difference?&nbsp; Maybe other Flukes and Flounders.)&nbsp; I took a taste of the Fluke.&nbsp; It was beautifully presented on a bed of mashed garlic potatoes, surrounded by a moat of roasted corn off the cob.&nbsp; The Fluke was lightly dusted in batter, then sautéed in butter.&nbsp; should have been at least tolerable, but the fish itself was not a tasty consistency.&nbsp; It was dry, but not flaky, dry, but not full-bodied.&nbsp; Just dry.&nbsp; Just unpleasant, almost as though it had spent time in someone's freezer, in 1972.&nbsp; It tasted just ok, but overall - a fail.&nbsp; Garlic mashed potatoes were perfect, but hey, even Bob Evans has that dish nailed.&nbsp; the "fresh off the cob" corn had a spicy blend of chiles and peppers with popped against the fresh corn taste.&nbsp; Sadly, it was the best part of both meals.</div><div class="separator" style="clear: both; text-align: justify;">&nbsp;</div><div class="separator" style="clear: both; text-align: justify;">Will we go again?&nbsp; Yes.&nbsp; I don't like to judge a restaurant on just one meal (or in this case, two meals).&nbsp; But next time I will try a meat or veggie dish.&nbsp; Will keep you posted!</div><br /><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/2irkTUQwXzI" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com5http://wineinthyme.blogspot.com/2013/11/tano-is-no-no.htmltag:blogger.com,1999:blog-3304838697668460112.post-60207405276535295242012-11-21T03:32:00.001-08:002012-11-21T03:49:39.254-08:00Fly the Friendly Skies<div class="separator" style="clear: both; text-align: justify;">Whether you fly the friendly skies (with <a href="http://united.com/">United</a>) or go with <a href="http://delta.com/">Delta</a>, because "they're ready when you are", there is no denying that airline food has moved up the food chain since the 1970's.&nbsp; (Airline trivia from 1970's:&nbsp; In 1970, the Boeing 747 made it's first commercial passenger trip to London.&nbsp; Some other time in the 1970's I took my first airline trip to Orlando, Florida and experienced airline food for the first time.&nbsp; I believe it was a cheese sandwich of sorts, cut triangularly into halves, and wrapped in cellophane.)</div><br />United Airlines established the first kitchens for preparing airline food n 1936.&nbsp; By 1958, it had grown to such importance that Pan Am and several European airlines got into a legal dispute over whether or not certain airline sandwiches constituted a meal.&nbsp; (In case it wasn't decided correctly, let me go ahead an render a verdict:&nbsp; no, they do not.) <br /><br />Kulula Airlines, a S. African airline company, had the good sense to refrain from sharing food during the in-country flight.&nbsp; I did have a refreshing Coke Light though.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wHw-2Wurhew/UKy31ffS4nI/AAAAAAAAA8Q/dddfp1vqkuI/s1600/SAfricaKulula.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-wHw-2Wurhew/UKy31ffS4nI/AAAAAAAAA8Q/dddfp1vqkuI/s320/SAfricaKulula.JPG" width="320" /></a></div><br />And so I will leave you with images of what several airlines consider a meal on overseas flights.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XyjK3l998CY/UKy3j1jplAI/AAAAAAAAA8A/PwjC_je7muI/s1600/Pork.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-XyjK3l998CY/UKy3j1jplAI/AAAAAAAAA8A/PwjC_je7muI/s320/Pork.JPG" width="320" /></a></div><br />This was a not so delightful pork, rice and greens meal from United.&nbsp; It included a cold sweet potato salad (to the best of my ability to identify that food product), fruit, a days-old roll and a processed brownie.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QiUcE93yB4M/UKy3ZiWmKaI/AAAAAAAAA70/eJLdIztzIkA/s1600/DeltatoSAfrica.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QiUcE93yB4M/UKy3ZiWmKaI/AAAAAAAAA70/eJLdIztzIkA/s320/DeltatoSAfrica.JPG" width="320" /></a></div><br />Moving on to S. Africa.... I appreciate that Delta incorporates food that appeals to the locals of the destination.&nbsp; This meal included a warm pocket filled with some sketchy, but spicy meat product, cold couscous salad, fruit, water and a Milano cookie from Pepperidge Farms.&nbsp; I made the mistake of eating the meat pocket.&nbsp; The guts included curried potatoes and meat, with a strong serving of garlic.&nbsp; Lived with it all day.&nbsp; The couscous was very good.&nbsp; I believe it included guava, which is a favorite fruit for many S. Africans.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-72-TsHhk0Vk/UKy3spGigvI/AAAAAAAAA8I/n_gSnWJHLUM/s1600/SAfricaDeltatoUSA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-72-TsHhk0Vk/UKy3spGigvI/AAAAAAAAA8I/n_gSnWJHLUM/s320/SAfricaDeltatoUSA.JPG" width="320" /></a></div>Delta served this curried chicken dish on the return flight from Johannesburg, S. Africa to Atlanta, GA.&nbsp; It was one of the few times I saw vegetables in&nbsp; meal for more than a week!&nbsp; The meal included grilled squash (which wasn't bad, considering), a semi-mash of curried chicken and rice, a salad consisting of two pieces of lettuce, two slices of cuke, and couple of shredded carrots.&nbsp; You can also see the brownie and roll.&nbsp; Have to admit, couldn't touch that brownie.<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-XUrcCHcCwa4/UKy-ncErWXI/AAAAAAAAA8s/R0-Gf2k4oF0/s1600/DeltaChick.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-XUrcCHcCwa4/UKy-ncErWXI/AAAAAAAAA8s/R0-Gf2k4oF0/s320/DeltaChick.JPG" width="320" /></a></div><br />And yet, one more delightfully overcooked mash of food products from Delta.&nbsp; This was from a flight to Germany, and included a chicken and rice product, hard roll, salad, and for a change of pace a blondie instead of a brownie.&nbsp; The Sudoku was a "bonus".<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/jBZdaaxB7YI" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2012/11/fly-friendly-skies.htmltag:blogger.com,1999:blog-3304838697668460112.post-7586626877262942122012-10-14T07:17:00.000-07:002012-10-14T07:18:28.918-07:00How Much Wine is That?<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ucIYjBrsOqY/UHrJYLszXkI/AAAAAAAAA7E/RMbgTyL7zm0/s1600/wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ucIYjBrsOqY/UHrJYLszXkI/AAAAAAAAA7E/RMbgTyL7zm0/s1600/wine.jpg" /></a></div><h2 style="text-align: center;">One standard acre of grapevines</h2><div align="center" class="MsoNormal" style="text-align: center;">= between 700 and 1,300 vines</div><div align="center" class="MsoNormal" style="text-align: center;">Will produce about&nbsp;5 tons of grapes</div><div align="center" class="MsoNormal" style="text-align: center;">=3,985 bottles of wine</div><div align="center" class="MsoNormal" style="text-align: center;">=797 gallons of wine</div><div align="center" class="MsoNormal" style="text-align: center;">=15,940 glasses of wine</div><div align="center" class="MsoNormal" style="text-align: center;">=13.5 barrels of wine</div><div align="center" class="MsoNormal" style="text-align: center;"><o:p>&nbsp;</o:p></div><h2 align="center" class="MsoNormal" style="text-align: center;"><o:p></o:p>One barrel of wine</h2><div style="text-align: center;">=1,180 glasses of wine</div><div style="text-align: center;">=24.6 cases of wine</div><div style="text-align: center;">&nbsp;</div><h2 style="text-align: center;">One Case of Wine</h2><div style="text-align: center;">=30 pounds of grapes</div><div style="text-align: center;">=48 glasses of wine</div><div style="text-align: center;">=12 bottles of wine</div><div style="text-align: center;">&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TiosB9cTOGE/UHrJPBJaw9I/AAAAAAAAA68/foX8fVQo8zk/s1600/wineb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-TiosB9cTOGE/UHrJPBJaw9I/AAAAAAAAA68/foX8fVQo8zk/s320/wineb.jpg" width="248" /></a></div><h2 style="text-align: center;">One bottle of wine</h2><div style="text-align: center;">=2.4 pounds of grapes</div><div style="text-align: center;">=4 glasses of wine</div><div style="text-align: center;"><span style="font-family: &quot;Times New Roman&quot;; font-size: 12pt;">=4 happy people</span></div><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/vUb7YlDjfGs" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2012/10/how-much-wine-is-that.htmltag:blogger.com,1999:blog-3304838697668460112.post-68287821324409614042012-08-12T12:17:00.002-07:002012-08-12T12:21:50.534-07:00Asian ParadiseSome people may call <a href="http://www.asianparadiserestaurant.com/aboutus.html">Asian Paradise</a> an oxymoron.&nbsp; I can't believe it, but there are real, living and breathing people out there who don't care for Asian food, including anything that resembles sushi.&nbsp; <br /><br />I call <a href="http://www.asianparadiserestaurant.com/aboutus.html">Asian Paradise</a>&nbsp;the best sushi restaurant I've found in Cincinnati, so far.&nbsp; Before calling any restaurant "the best", I have to try it at least twice.&nbsp; Sometimes a restaurant can have a great night by accident, and sometimes it can have a lousy night the same way.&nbsp; This is based on my second meal there, which was just as delightful as the first.<br /><br /><strong>Asian Paradise</strong> is owned and operated by an individual who is clearly dedicated to excellence in the level of food they offer.&nbsp; They call their product "New York-inspired Asian Fusion", which sounds like an odd combo - don't you think the influence for Asian food should come from Asia?&nbsp;&nbsp;&nbsp; Whatever, and whereever he finds his inspiration, it works!<br /><br />Located in little Loveland, Ohio (a suburb of sprawling Cincinnati), it resides in a corner of an unassuming strip mall, a Sassy Moments gym is its western neighbor, and a Lighting Specialist is its other neighbor. Unassuming might be too big of a word to describe the strip mall.&nbsp; Indistinguishable from any other strip mall might be a better description.&nbsp; It is really quite ordinary.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-31ulN8Xv2i4/UCfw81s4UyI/AAAAAAAAA5U/qn1Hlfl0os4/s1600/cinci.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-31ulN8Xv2i4/UCfw81s4UyI/AAAAAAAAA5U/qn1Hlfl0os4/s1600/cinci.png" /></a></div><br />But then, you walk through the doors of Asian Paradise, and leave contemporary suburbia behind.&nbsp; You are greeted by a cute little host or hostess, and given the obligatory smile and swish to a seat.&nbsp; But the rest of the night goes beyond ordinary.&nbsp; The restaurant interior is dark: dark walls, dark woods and minimal lighting.&nbsp; Most of the light comes from the small candles on each table, candle-like sconces on the walls and the bright light from the kitchen.&nbsp; There are gold Asian letters on the walls, resembling the tattoos so prevalent in the neighborhood malls.&nbsp; Fortunately, there are no red hanging lanterns or goldfish in aquariums.&nbsp;&nbsp;The reference to New York inspiration becomes more clear.&nbsp; This restaurant looks like it belongs in a more cosmopolitan city than little ole Loveland.<br /><br />We started with a glass of <strong>sake</strong>.&nbsp; The waiter recommended I try the chilled version (since it was over 90 degrees outside). It was my first since my return from China, and probably my last til I travel to Japan.&nbsp; I must report with some sadness, sake and I are not on speaking terms anymore.&nbsp; Sake is Japan's most famous alcoholic beverage, brewed from a combination of rice and water, then fermented to perfection, or according to my taste buds, some godawful combination of liquified peteroleum gas and ice.&nbsp; I quickly returned to my typical adult beverage of choice, a lovely red.<br /><br />On to the real star of the evening - the food.&nbsp; I had tried steam dumplings for the first time, just a few weeks earlier in Shanghai.&nbsp; I convinced my guest we should start with the <strong>Tuna Dumpling</strong>.&nbsp; He agreed.&nbsp; Unfortunately, my experience with the sake blurred my vision and I did not read the description of the appetizer very well.&nbsp; I was expecting some type of pork product, wrapped within a moist rice wrap.&nbsp; Fortunately, we were pleasantly surprised when our waitress brought us the beautiful Tuna Dumpling appetizer.&nbsp; It was two dumplings, composed of a spicy tuna, shrimp and kani filling, around which was wrapped the finest, most tender tuna known to mankind, then formed into a typical Asian dumpling shape.&nbsp; The presentation included a swirl of dipping sauces:&nbsp; sweet soy, wasaabi and spicy mayo.&nbsp; Our eyes glistened and lips smacked in unchecked anticipation.&nbsp; But wait, how to eat such large pieces of food, armed only with our wooden chopsticks?<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HxhW7FcbqW0/UCfvXC7MYAI/AAAAAAAAA5M/FMR0s_51JpA/s1600/Dumpling1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-HxhW7FcbqW0/UCfvXC7MYAI/AAAAAAAAA5M/FMR0s_51JpA/s320/Dumpling1.JPG" width="320" /></a></div><br />Not to worry!&nbsp; I easily picked up my dumpling with my chopsticks, dipped it in the delightful sauce, and began nibbling at a little edge of the wrap.&nbsp; (I had seen much more difficult dishes attacked in China, so I was fearless regarding how I might look to the rest of the restaurant crowd.)&nbsp; It worked just fine, until there was less wrap and more filling left.&nbsp; At that point,&nbsp;I surrendered my dumpling to my plate, and (because the&nbsp;tuna was so tender and so thinly sliced) was able to pick more appropriately sized pieces to fit my mouth.&nbsp; My, we were off to&nbsp;a delicious start to the evening.&nbsp; Could they top this appetizer?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QC_ZE9aGPvo/UCf5MjIIw1I/AAAAAAAAA5s/eHdRJWFac5c/s1600/IMG_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QC_ZE9aGPvo/UCf5MjIIw1I/AAAAAAAAA5s/eHdRJWFac5c/s320/IMG_0009.JPG" width="320" /></a></div>When ordering sushi, we can never decide if we order enough.&nbsp; This night, we decided to "keep it light".&nbsp; If we wanted more, the kitchen was just over there.&nbsp; So, to follow our dumpling delight, we ordered the White Tuna Jalapeno Roll, a Spcy Girl Roll and (our must try whenever and wherever we have sushi) their Volcano Roll.&nbsp; The plate arrived - not a fancy display, but the glowing ice cube added interest.&nbsp; White Tuna in front, Spicy Girl in the center, and the Volcano Roll surrounds the cube of mysterious light.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZFM6_5hponE/UCf81eupZaI/AAAAAAAAA6I/Lq3UV3Xvqx8/s1600/IMG_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ZFM6_5hponE/UCf81eupZaI/AAAAAAAAA6I/Lq3UV3Xvqx8/s320/IMG_0013.JPG" width="320" /></a></div>I tried the White Tuna Jalapeno Roll first.&nbsp; The rice was a bit stickier than usual, so two pieces stuck together.&nbsp; I had to separate them before I could even attempt to eat one.&nbsp; The jalapeno pepper was crunchy and quite fresh.&nbsp; After the first bite, I wondered why the roof&nbsp; of my mouth had lost all feeling.&nbsp; My date commented, "perhaps it's due to the large amount of jalapeno pepper you just ate."&nbsp; "Oh right", I replied, still munching happily on the jalapeno.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ojkNWW2sG6o/UCf9g7eZyhI/AAAAAAAAA6Q/ywuO0PWsa3E/s1600/Jalapeno.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ojkNWW2sG6o/UCf9g7eZyhI/AAAAAAAAA6Q/ywuO0PWsa3E/s320/Jalapeno.JPG" width="320" /></a></div><br />Oh Spicy Girl, you called me next.&nbsp; A delightful combo of crunchy spicy tuna and spicy yellowtail, topped with a schmear of&nbsp;crunchy spicy salmon, roe and spicy mayo.&nbsp;&nbsp;Spicy Girl - go on!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rKx36Xs-xZs/UCf-lrPFmYI/AAAAAAAAA6Y/afawGw2V6Qo/s1600/SpciyGirl.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-rKx36Xs-xZs/UCf-lrPFmYI/AAAAAAAAA6Y/afawGw2V6Qo/s320/SpciyGirl.JPG" width="320" /></a></div>Saved the best for last.&nbsp; The Volcano Roll typcially contains some combo of crab, shrimp and a spicy mayo.&nbsp; Usually, it has a cooked component to it, and is served warm.&nbsp; I have yet to find any restaurant that makes their Volcano Roll exactly like another restaurant.&nbsp; The Asian Paradise version included crab, shrimp, tuna and they added crisp asparagus for their unique spin on the Volcano Roll.&nbsp; It was a lovely presentation with the shrimp tempura&nbsp;bursting up and out of the rice, like a volcano shooting lava into the air!&nbsp;&nbsp;Though not the best Volcano Roll, I would certainly put this up in the top five.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Evl9P0m8t1k/UCgAQWy5ycI/AAAAAAAAA6k/IPAKm0h6DcE/s1600/Volcano.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Evl9P0m8t1k/UCgAQWy5ycI/AAAAAAAAA6k/IPAKm0h6DcE/s320/Volcano.JPG" width="320" /></a></div>All in all, we had another excellent meal at Asian Paradise.&nbsp; The seafood was fresh as could be, sliced and served in unique combinations that were true taste ticklers.&nbsp; On our next visit, we will try one of their non-sushi entrees, and see how they fare.<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/kVRm8sRxRH0" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2012/08/asian-paradise.htmltag:blogger.com,1999:blog-3304838697668460112.post-5438947617988151922012-08-05T08:43:00.001-07:002012-08-05T08:43:26.864-07:00Wine in Thyme goes International!Wine in Thyme returned to China in July.&nbsp; This trip, we were in SE China, primarily Shenzhen and Shanghai (pronounce Shong hi.&nbsp; Didn't realize I'd been pronouncing it with an Ohio accent all these years).&nbsp; SE China is much different than Beijing, which is located in the NE of China.&nbsp; Plus, we were here in July, not February.&nbsp; Each day it was well over 90 degrees, and the humidity hovered at 90% or more.&nbsp; <div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">My associate and I took one night off from a traditional Chinese dinner with our Chinese host, and decided to "wing it".&nbsp; Two crazy Americans alone for the night, ordering off a Chinese menu, and hoping for the best.&nbsp; It was mid-week and we were feeling comfortable in this foreign country, at least we felt comfortable enough to point at pictures and place an order.&nbsp; I have to admit, we weren't over adventurous.&nbsp; We merely took the elevator to the third floor and chose the Chinese restaurant in the hotel:&nbsp;<strong> Qin Yue Xuan</strong>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yt_8gajDjKY/UB6S-SqNSaI/AAAAAAAAA4k/ifleD9wt9Y0/s1600/QInYue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-yt_8gajDjKY/UB6S-SqNSaI/AAAAAAAAA4k/ifleD9wt9Y0/s320/QInYue.jpg" width="317" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">First things first:</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-DYFMWFQbyYk/UB6JTlHGN-I/AAAAAAAAA2k/YG7PPnXMJC8/s1600/CHINaWine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-DYFMWFQbyYk/UB6JTlHGN-I/AAAAAAAAA2k/YG7PPnXMJC8/s320/CHINaWine.jpg" width="320" /></a>The wine was ordered.&nbsp; </div><div class="separator" style="clear: both; text-align: left;">It arrived standing upright, not sideways as depicted here.&nbsp; (My apologies, I am having a real difficulty with my images this weekend.)&nbsp; It was pretty good, for a Chinese wine.&nbsp; It was mildly spicy with a hint of yeastiness, not exactly what you want in a Cabernet, but I thought I could survive.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The wait staff was quite attentive.&nbsp; The only other guests in the restaurant were four men, who appeared to be from a Russian or other former Soviet nation.&nbsp; They spoke in hushed deep voices that resonated nonetheless.</div><span id="goog_1096490945"></span><span id="goog_1096490946"></span><br /><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 1em; margin-right: 1em; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PgypPFu7yso/UB6JZR0OPVI/AAAAAAAAA20/kX4L_0L_1gU/s1600/DreamYang.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-PgypPFu7yso/UB6JZR0OPVI/AAAAAAAAA20/kX4L_0L_1gU/s320/DreamYang.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our waiter pronounced his name "Dream Yang".&nbsp; Our waitress would not provide her name.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NwkRPTZxQg8/UB6JbXgNrPI/AAAAAAAAA28/ZyRVtvbk-oE/s1600/EEL_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-NwkRPTZxQg8/UB6JbXgNrPI/AAAAAAAAA28/ZyRVtvbk-oE/s320/EEL_crop.jpg" width="319" /></a></div><span style="font-family: inherit; font-size: small;">The&nbsp;menu is in Chinese and English.&nbsp; But the pictures tell the real story.&nbsp; I thought I would try this Grilled Eel with Gravy.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-F27hY3q3DuA/UB6Jn25QpBI/AAAAAAAAA3c/rRbVB7OuIng/s1600/ROADMenu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="http://4.bp.blogspot.com/-F27hY3q3DuA/UB6Jn25QpBI/AAAAAAAAA3c/rRbVB7OuIng/s320/ROADMenu.jpg" width="320" /></a></div><div align="left"><span style="font-size: small;">I can't say that I understood why they wanted their menu to be an interpretation of the road.&nbsp; It offered "a kind of living embodiment of taste. A kind of quest for quality food."&nbsp; All I know is, I was NOT going to order anything off this page.&nbsp; I did not care to try the steamed longsnout catfish or the hot trotter.</span></div><div align="left"><br /></div><div align="left"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1Rb7djbZrjA/UB6UHuCJY7I/AAAAAAAAA40/HRbofb7gDW4/s1600/EGGPLAntMenu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-1Rb7djbZrjA/UB6UHuCJY7I/AAAAAAAAA40/HRbofb7gDW4/s320/EGGPLAntMenu.jpg" width="320" /></a></div><div align="left"><br /></div><div align="justify" class="separator" style="clear: both; text-align: center;">&nbsp;<span style="font-size: small;">This is their Grilled Eggplant Japanese.&nbsp; It looked delicious to me, as I love eggplant and really only know two ways to cook it, both involve tomato sauce and Italian seasonings.&nbsp; So, in addition to the Eel, I ordered eggplant.&nbsp; Our waiter, Dream Yang, looked at me with surprise, which quickly turned to confusion.&nbsp; How was he going to politely tell a customer I shouldn't order both?&nbsp; He called over his waitress to help interpret.&nbsp; Between the two of them, we settled on a decision.&nbsp; I would get a little bit of both dishes.&nbsp; Much success!</span></div><div align="left"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kCbWvzXFS-s/UB6QXapC8NI/AAAAAAAAA4E/tt7_NTRV7-I/s1600/DragonFish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-kCbWvzXFS-s/UB6QXapC8NI/AAAAAAAAA4E/tt7_NTRV7-I/s320/DragonFish.jpg" width="207" /></a></div><span style="font-size: small;">Mixed Dragon Fish with Chili - nope, didn't try it.</span><div align="left"><br /></div><div align="left"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FPXif9zRg70/UB6JltS-2NI/AAAAAAAAA3U/fnGiozLBRwQ/s1600/Geoduck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-FPXif9zRg70/UB6JltS-2NI/AAAAAAAAA3U/fnGiozLBRwQ/s320/Geoduck.jpg" width="240" /></a></div><div align="left"><br /></div><div align="left"><span style="font-size: small;">I did not order the Geoduck Clam Sashimi.&nbsp; It looked inedible to my American eyes.</span></div><div align="left"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YulTtPhwMg8/UB6Jegjs8CI/AAAAAAAAA3E/ZONOEdkElS8/s1600/EggplantDish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-YulTtPhwMg8/UB6Jegjs8CI/AAAAAAAAA3E/ZONOEdkElS8/s320/EggplantDish.jpg" width="240" /></a></div><div align="left"><br /></div><div align="left"><span style="font-size: small;">Look at this delicious grilled eggplant!&nbsp; Arrived at the table piping hot.&nbsp; It was perfectly grilled - a slight crisp on the edges, and a well-cooked meaty interior.&nbsp; Complemented by the&nbsp;light, sweet ginger brown sauce, with sesame, mild red and green peppers&nbsp;and onion&nbsp;for texture, it was one of the best dishes I ate all week.&nbsp; </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mczBHuWG9_g/UB6JWm_d1KI/AAAAAAAAA2s/-1qkEEHiqTQ/s1600/Dream2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-mczBHuWG9_g/UB6JWm_d1KI/AAAAAAAAA2s/-1qkEEHiqTQ/s320/Dream2.jpg" width="320" /></a></div><div align="left"><span style="font-size: small;"></span>&nbsp;<span style="font-size: small;">Look how happy it made our hosts.&nbsp; They were so pleased with our happiness, they gave us a 4 page questionnaire to complete.&nbsp; My eel never did show up, but it was just as well.&nbsp; The eggplant was enough for an entire meal.&nbsp; I think that's why my waiter was upset - by ordering the eel <em>and</em> the eggplant, I was ordering enough to feed two or three people.&nbsp; I didn't realize the pictures depicted almost life-size servings.&nbsp; Stupid fat American.</span></div><div align="left"><br /></div><div align="left"><span style="font-size: small;">(I have to apologize one more time for the photos.&nbsp; I can not get them to come in correctly.)</span></div><div align="left"><br /></div><div align="left"><br /></div><div align="left">﻿</div></td></tr></tbody></table></div><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/kcXCPFFvZMk" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2012/08/wine-in-thyme-goes-international.htmltag:blogger.com,1999:blog-3304838697668460112.post-35013164836111073052012-07-08T18:02:00.001-07:002012-07-08T18:02:45.370-07:00Bishop to Knight's CastleRight, that's not really a chess move, merely an introduction to a quote. "I have enjoyed great health at a great age because every day since I can remember, I have consumed a bottle of wine except when I have not felt well. Then I have consumed two bottles." -a Bishop of Seville<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/ov4vp4837vc" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com2http://wineinthyme.blogspot.com/2012/07/bishop-to-knights-castle.htmltag:blogger.com,1999:blog-3304838697668460112.post-68026811965026375412012-06-01T17:09:00.001-07:002012-06-01T17:09:13.811-07:00In A Malbec Kind of MoodThe Malbec grape originated in France, but Argentinian Malbec wines are quickly coming to the red wine forefront.&nbsp;&nbsp;At dinner a few weeks ago, my host ordered a bottle of Malbec, and I tried it for the first time.&nbsp; It reminds me of Merlot, but it is much more intense, complex and full of flavor.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--4WQ1boQKwI/T8lTjJj8FrI/AAAAAAAAA1c/4o4vhEOvJDY/s1600/SAM_4630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/--4WQ1boQKwI/T8lTjJj8FrI/AAAAAAAAA1c/4o4vhEOvJDY/s320/SAM_4630.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I gave up Merlot several years ago. The ones I tried had become too sweet, too mellow, too bland and too uninteresting.&nbsp; I still think Merlot make for an easy introduction to red wine for the novice winedrinker, but overall I've not found one with the rich complexity of a Cabernet or (now) a Malbec.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Tonight's wine comes from the vineyards of <a href="http://www.geobeats.com/video/d11af2/finca-la-celia">Finca La Celia</a>, a Mendoza winery that has been around since 1890.&nbsp; Though I didn't know that little tidbit when I bought the wine, that's got to count for something right?&nbsp; Longevity in the wine business generally means quality (unless it means really, really cheap).&nbsp; At any rate, what really convinced me to try this particular wine was the "Oak Aged" note on the front of the label.&nbsp; </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">In France, the Malbec grape has gone into somewhat of a decline.&nbsp; Even though it is one of only 5 grape varieties that can be blended to make Bordeaux, its susceptability to various blights and a killing frost in the 1950's really set it into the background, behind Merlot and Cabernet Franc grapes which are hardier varietals.&nbsp; Argentina embraced the Malbec grape.&nbsp; Many Argentinian vineyards from a planting or two taken from France.&nbsp; Now, it has practically become the national grape of Argentina.&nbsp; Argentina's highest caliber Malbecs come from the high altitude Mendoza region, which coincidentally, is where Finca La Celia winery is located.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SRX7XTK2ZSY/T8lTXVnijXI/AAAAAAAAA1U/6D6vnpO1Hx0/s1600/SAM_4632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-SRX7XTK2ZSY/T8lTXVnijXI/AAAAAAAAA1U/6D6vnpO1Hx0/s320/SAM_4632.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: justify;">The Malbec grape produces&nbsp;a deep red wine.&nbsp; The La Finca 2011 is so richly red, that if you hold up a glass to the light, you will not be able to see through it.&nbsp; When you get to that last tablespoon of a sip, hold it to the light&nbsp; and you will be rewarded with a beautiful, deep ruby shine.&nbsp; But then, you should go ahead and enjoy that last sip.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">The La Finca greets you with an intensely spicy vanilla aroma. The secondary smell you'll get is a rich, black currant, making for a delightful combination on the nose.&nbsp; On your first sip, you'll experience a lovely smooth ripe fruit on the palate, with a warm finish.&nbsp; The tannins are silky, not harsh, and combine with the oakiness for a nice, subtle richness that is delicate at the same time.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Locally, this can only be found at Trader Joe's, so you may not find it in even your best grocer's wine shop.&nbsp; It's modestly priced, and I would recommend for any meat or red sauce pasta dish.&nbsp; It would also be nice for sipping around the patio with friends, on a cool evening.</div><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/RqI-NDkwD3o" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2012/06/in-malbec-kind-of-mood.htmltag:blogger.com,1999:blog-3304838697668460112.post-38416702663094285212012-04-14T12:42:00.000-07:002012-04-14T12:42:47.537-07:00Peking Duck at the World-Renowned QuanJude RestaurantHow many times have you seen "<strong>Peking Duck</strong>" on the menu at your favorite Chinese restaurant, and wondered what made Peking Duck different from any other duck you might happen to order?&nbsp; I've always noticed that at the better Chinese restaurants, Peking Duck is only sold on certain days, and you have to order in advance.&nbsp; I never understood why, until I had my first taste of it in Beijing, China.<br /><div style="text-align: justify;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lTSXxG7akHM/T3-AEWfm6ZI/AAAAAAAAAzs/-sqnoMuir6o/s1600/ChinaDuckSignBlank.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-lTSXxG7akHM/T3-AEWfm6ZI/AAAAAAAAAzs/-sqnoMuir6o/s320/ChinaDuckSignBlank.jpg" width="266" /></a></div>Peking Duck, or as it is now known, Beijing Duck, is a national food of China.&nbsp; The famous dish originated in Beijing and has been served since imperial times.&nbsp;&nbsp; Our host took&nbsp;great pride in bringing us to <a href="http://www.quanjude.com.cn/e_about.html">Quanjude</a>, a&nbsp;restaurant established in 1864, and one of two most notable restaurants in Beijing that specialized in Beijing Roast Duck.</div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;"><span class="plainTextHP">Roasted Beijing Duck is a delightful example of one of the&nbsp;most sophisticated arts of Chinese Cuisine. The final result is unbelieveable, the details of how it is prepared....well, it's a little more than I wanted to know.&nbsp; So I'll get to that later.</span><br /><br /><span class="plainTextHP">Most meals with foreigners in China begin with a drink, and tonight's dinner was no different.&nbsp; We all ordered the local (and by the way, the national beer) Tsing Tao. (Pardon my spelling if I got that wrong.)</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BYnow24tSwo/T3-A3ApCxYI/AAAAAAAAAz0/tyitnzySyBE/s1600/ChinaBeer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-BYnow24tSwo/T3-A3ApCxYI/AAAAAAAAAz0/tyitnzySyBE/s320/ChinaBeer.jpg" width="268" /></a></div><span class="plainTextHP">We all drank our first glass of beer.&nbsp; It had been a long day of work and we were glad to be in out of the cold, after a short walk and a cab ride from the trade show to the restaurant.&nbsp; We had settled into an easy group of dinner companions, sometimes our Chinese hosts talked amongst themselves, sometimes they included us, sometimes the two Americans chatted alone.&nbsp; The second beers arrived and our host ordered for the table.&nbsp; Platters of vegetables, to be followed by the amazing, world-renowned Beijing Duck.&nbsp; I wondered if it would come with it's own bodyguard.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6LRXTq3e1EA/T3-Bq4OB6TI/AAAAAAAAAz8/hy8iCdgv_fY/s1600/ChinaLimaBeansFish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-6LRXTq3e1EA/T3-Bq4OB6TI/AAAAAAAAAz8/hy8iCdgv_fY/s320/ChinaLimaBeansFish.JPG" width="320" /></a></div>The first dish arrived.&nbsp; It was lima beans and white fish.&nbsp; Notice the dish is placed on a clear glass surface.&nbsp; That's a lazy susan.&nbsp; The plates of food were placed on the lazy susan and then each guest took a portion with their chopsticks and placed it on their own plate.&nbsp; Some of our hosts chose to eat directly from the group dish.&nbsp; Double-dipping is an accepted practice in China.&nbsp; You just accept it and move on.<br /><br />I didn't care for this dish too much.&nbsp; Have never been a fan of lima beans and the white fish was bland to the point of no flavor.&nbsp; Add to that the slippery roundness of the beans, and you made a side dish that was difficult to eat with chopsticks, and disappointing by the time it got to my tastebuds.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-o-2hHCMM_NE/T3-DB01z_nI/AAAAAAAAA0E/g4xgXmukyiA/s1600/CHINAGREENBNS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-o-2hHCMM_NE/T3-DB01z_nI/AAAAAAAAA0E/g4xgXmukyiA/s320/CHINAGREENBNS.jpg" width="225" /></a></div>Mr. Ma ordered this dish especially for me.&nbsp; We had experienced it the day before and I loved it.&nbsp; Green beans, red peppers, onions, garlic, a slight hint of soy&nbsp;and pork.&nbsp; Simple and delicious.&nbsp; Easy to stick a chop stick in it.&nbsp; As a matter of fact, I liked it so much, that he gave me a recipe for it, and it was&nbsp;of my Easter dinner side dishes (chopsticks are optional).<br /><br /><span class="plainTextHP">Now, on to that duck!&nbsp; Most restaurants will tell you it is prepared well in advance, and knowing what they do to it, I'm sure it is.&nbsp;&nbsp;First, air is&nbsp;pumped into the duck to stretch and loosen the skin,&nbsp;then boiled water is repeatedly spread over the bird, which is then carefully dried. The dried skin is rubbed all over with maltose&nbsp;(I have no idea what this is, or what effect it had.&nbsp; I was just told they plop it on the bird prior to roasting).&nbsp; The&nbsp;duck is then roasted in a hot oven for a period of time until the meat is tender and the skin is crispy. I would have sworn it was spit-roasted.&nbsp; </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1Ga3KothrDc/T4nMv7bpx1I/AAAAAAAAA0U/Hw10rcBU7m8/s1600/chinaDuckCarve.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-1Ga3KothrDc/T4nMv7bpx1I/AAAAAAAAA0U/Hw10rcBU7m8/s320/chinaDuckCarve.jpg" width="268" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>The Chef and the duck arrive to be carved tableside.&nbsp; In this case, both were sizzling hot.&nbsp; The initial cuts of meat are sliced thin and served on a small plate to share.&nbsp; <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zPV42_ep9ts/T4nNeBIfMgI/AAAAAAAAA0c/QV6Nlg4Jmxc/s1600/ChinaDuckCarve2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-zPV42_ep9ts/T4nNeBIfMgI/AAAAAAAAA0c/QV6Nlg4Jmxc/s320/ChinaDuckCarve2.jpg" width="299" /></a></div><br />The crispy skin is cut through to release the sizzling fat dripping down the body of the&nbsp;duck.&nbsp; Traditionally, they serve the crispy-skin section first, with little duck involvded.&nbsp; Then he slices enough small pieces of meat&nbsp;to fill a platter and delivers it to the lazy susan.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VfZMjmssRRI/T4nQOC7gSEI/AAAAAAAAA00/ri8B2RTJw5E/s1600/ChinaDuckCarveAA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-VfZMjmssRRI/T4nQOC7gSEI/AAAAAAAAA00/ri8B2RTJw5E/s320/ChinaDuckCarveAA.jpg" width="221" /></a></div><br />The duck is traditionally served with "pancakes".&nbsp; These are paper-thin rice pancakes, used to wrap the duck (like a burrito) before eating.&nbsp;&nbsp;Pancakes, green scallions, celery, sugar, garlic, fresh cucumbers,&nbsp;and special hoisin (ginger) sauce are all laid out on a separate platter.&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8fpoyeoy0Yk/T4nMPay19CI/AAAAAAAAA0M/m3oBxQqMSUY/s1600/ChinaDuck3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-8fpoyeoy0Yk/T4nMPay19CI/AAAAAAAAA0M/m3oBxQqMSUY/s320/ChinaDuck3.JPG" width="320" /></a></div>You take the elements you want, arrange them on your pancake, then add the succulent, moist, flavor-filled duck for a delicious Chinese burrito.&nbsp; The combination of sugar, garlic, scallions, and duck wrapped in this incredibly light pancake, then dipped in the&nbsp;ginger sauce is beyond what most tastebuds can endure.&nbsp; Absolutely remarkable.&nbsp; This is one meal where "delicacy" is an apt&nbsp;descriptor&nbsp;for this delightful Chinese specialty.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oGkBCVoJ_Wg/T4nPBWyi0NI/AAAAAAAAA0s/Ew5-2A5Hn-k/s1600/ChinaDuck4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-oGkBCVoJ_Wg/T4nPBWyi0NI/AAAAAAAAA0s/Ew5-2A5Hn-k/s320/ChinaDuck4.jpg" width="320" /></a></div><br />Once most of the duck has been enjoyed, and everyone is sitting around remarking on the delectable dinner, the final course comes:&nbsp; Duck Soup.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oQHe6a9inMY/T4nRBDK22qI/AAAAAAAAA08/q6swyiFd4bc/s1600/ChinaDuckSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-oQHe6a9inMY/T4nRBDK22qI/AAAAAAAAA08/q6swyiFd4bc/s320/ChinaDuckSoup.jpg" width="261" /></a></div>Duck Soup.&nbsp; Perhaps you've seen the movie?&nbsp; If so, let me tell you, the movie is better than the soup.&nbsp; It is a bland broth, reminiscent of watery duck fat and nothing else.&nbsp; This is one part of the duck they could keep to themselves.<br /><br />I learned that the ducks used by QuanJude for their Beijing Duck dinner are very special.&nbsp; Each one has it's own birth certificate (which oddly, doubles as it's death certificate), and as dinner concludes, one diner&nbsp;is ceremoniously served&nbsp;the certificate of authenticity.&nbsp; It's the diner's proof that their delightful duck was&nbsp;bred specially for QuanJude, and was slaughtered 65 days after birth, and properly seasoned before being roasted in a closed or hung oven.&nbsp; I'm just glad there was no name on the birth certificate.&nbsp;<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/rgRvS1bkvQg" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2012/04/peking-duck-at-world-renowned-quanjude.htmltag:blogger.com,1999:blog-3304838697668460112.post-6351856457860393042012-03-18T08:41:00.000-07:002012-03-18T08:41:07.291-07:00Lenten LustI know, I know, Lent and Lust are not generally used in the same sentence.&nbsp; But I have been searching, you might say on a quest even, to find the best fish fry in town, during Lent.<br /><br />I still haven't found the best fish fry in my current hometown, but I was treated to a really good fish fry in Columbus, Ohio, (Bexley specifically).&nbsp; Check out this deliciously crispy fried fish at <a href="http://myrustybucket.com/">The Rusty Bucket</a>.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Opt8IGhBZ2A/T2YAZHaMhMI/AAAAAAAAAw0/pZy2_SHiBuo/s1600/SAM_4386_crp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="http://4.bp.blogspot.com/-Opt8IGhBZ2A/T2YAZHaMhMI/AAAAAAAAAw0/pZy2_SHiBuo/s320/SAM_4386_crp.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Two large pieces of hot white fish, a mess of fries, coleslaw and tartar sauce.&nbsp; Slather some vinegar on those fish and chips and you've got yourself a delicious dinner!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vf0vn2BAPyY/T2YBTCyAibI/AAAAAAAAAxE/xAaJsRyrCGs/s1600/rusty.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-vf0vn2BAPyY/T2YBTCyAibI/AAAAAAAAAxE/xAaJsRyrCGs/s320/rusty.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Are you ready for your extreme closeup?</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-X4p1zhWTPOI/T2YAXmJmvCI/AAAAAAAAAws/iTh8hXwb7Mo/s1600/SAM_4387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-X4p1zhWTPOI/T2YAXmJmvCI/AAAAAAAAAws/iTh8hXwb7Mo/s320/SAM_4387.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Best thing about it, you don't have to wait til Friday.</div><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/_NsPge69mII" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2012/03/lenten-lust.htmltag:blogger.com,1999:blog-3304838697668460112.post-23372964330078771282012-03-10T13:43:00.000-08:002012-03-10T13:43:32.853-08:00Chinese Food, Beijiing StyleHaving recently returned from a business trip to Beijing, China, I thought I would share some photos with you.&nbsp; Before I took off from my home airport in Cincinnati, one of the things on my mind was the food (imagine that!).&nbsp; I've always wondered if the ethnic food we eat in the U.S. bears any resemblance to the home food of various countries.&nbsp; Do Germans eat schnitzle?&nbsp; Do Italians eat pizza?&nbsp; Do Chinese people order Chinese food for takeout that comes in little fold-up boxes?&nbsp; Do Mexicans really eat burritos as big as a chihauhau when they're in Mexico City, or is that something Chipotle made up just for us Americans?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q_KjKdx7X5Q/T1vIvp9J9sI/AAAAAAAAAwg/WTHftUvSeAQ/s1600/burrito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-q_KjKdx7X5Q/T1vIvp9J9sI/AAAAAAAAAwg/WTHftUvSeAQ/s1600/burrito.jpg" /></a></div>I was about to get my first taste of "real" Chinese food, and I have to admit, I was pretty excited.&nbsp; I know I like Hunan Chicken from the House of Hunan (down the street).&nbsp; Would Beijing's Szechuan Chicken resemble the&nbsp;Szechuan Chicken I order from Pad Thai?&nbsp; Real Chinese food - can't wait!&nbsp; (I thought).<br /><br />So this was my introduction to "real" Chinese food.&nbsp; Delta Airlines' version.&nbsp; The transcontinental menu they handed out on takeoff offered "American" and "Chinese" meals.&nbsp; I thought I'd get a jump on the real Chinese food, so I ordered the Chinese dinner.&nbsp; This pitiful meal is what arrived.&nbsp; Romaine lettuce served with a slightly gingery dressing, whole wheat roll (not Chinese), fresh fruit (none native to China) and a delightfully disarming entree of rice, carrots, green beans and barbecue pork.&nbsp; Ok, calling this a Chinese meal was a bit of a stretch, even for Delta Airlines.&nbsp; I think if they had tv dinners in China, this would be&nbsp;it. &nbsp;The Chinese fortune cookie was a nice touch though.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BXEzh9EcUIE/T1vIV_fSTQI/AAAAAAAAAwY/9XNQDJ8bEfU/s1600/China1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-BXEzh9EcUIE/T1vIV_fSTQI/AAAAAAAAAwY/9XNQDJ8bEfU/s320/China1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Nonetheless, I ate it.&nbsp; And I was on my way to China.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/we8RG6psLuk" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com1http://wineinthyme.blogspot.com/2012/03/chinese-food-beijiing-style.htmltag:blogger.com,1999:blog-3304838697668460112.post-4970650229980407342012-02-20T08:40:00.000-08:002012-02-20T08:42:44.441-08:00Happy President's Day, 2012<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eD3LYpJQ5pw/T0J2poai3VI/AAAAAAAAAwQ/wJGnRWsEkLQ/s1600/tj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-eD3LYpJQ5pw/T0J2poai3VI/AAAAAAAAAwQ/wJGnRWsEkLQ/s1600/tj.jpg" /></a></div><h1>"We could in the United States make as great a variety of wines as are made in Europe, not exactlyof the same kinds, but doubtless as good." - Thomas Jefferson</h1>Came across two books about one of our founding fathers, Thomas Jefferson, and his passion for wine.&nbsp; A review for one follows.&nbsp; Have to admit, I cribbed it from the University Press of Mississippi's website.&nbsp; Nonetheless, looks like a good read.<br /><br />Also, if you read the complete review, you'll see a mention of the Monticello Wine Trail.&nbsp; This is fairly new to the Charlottesville, VA region and I highly recommend it.&nbsp; I have been to two of the wineries on the trail, and can attest to the fact that good wines are coming from the region.<br /><h1>The definitive account of a great American's lifelong passion for wine</h1><img height="146" src="http://www.upress.state.ms.us/images/books/books/fall2006/thomas_jefferson_on_wine.jpg" width="108" /><br />In <i>Thomas Jefferson on Wine</i>, John Hailman celebrates a founding father's lifelong interest in wine and provides unprecedented insight into Jefferson's character from this unique perspective. In both his personal and public lives, Jefferson wielded his considerable expertise to influence the drinking habits of his friends, other founding fathers, and the American public away from hard liquor toward the healthier pleasures of wine.<br />An international wine judge and nationally syndicated wine columnist, Hailman discusses how Jefferson's tastes developed, which wines and foods he preferred at different stages of his life, and how Jefferson became the greatest wine expert of the early American republic. Hailman explores the third president's fascination with scores of wines from his student days at Williamsburg to his lengthy retirement years at Monticello, using mainly Jefferson's own words from hundreds of immensely readable and surprisingly modern letters on the subject.<br />Hailman examines Jefferson's five critical years in Paris, where he learned about fine wines at Europe's salons and dinner tables as American Ambassador. The book uses excerpts from Jefferson's colorful travel journals of his visits to France, Italy, and Germany, as well as his letters to friends and wine merchants, some of whose descendants still produce the wines Jefferson enjoyed. Vivid contemporaneous accounts of dinners at the White House allow readers to experience vicariously Jefferson's "Champagne diplomacy." The book concludes with an overview of the current restoration of the vineyards at Monticello and the new Monticello Wine Trail and its numerous world-class Virginia wineries. In <i>Thomas Jefferson on Wine</i> Hailman presents an absorbing and unique view of this towering historical figure.<br />John R. Hailman, a trial attorney and adjunct professor of law and literature at the University of Mississippi School of Law in Oxford, wrote a wine column that appeared in the <i>Washington Post</i> and in syndication for over a decade with Gannett News Service. Hailman has served as a judge at numerous international wine competitions for over twenty years.<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/XtdWbmAjRcQ" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2012/02/happy-presidents-day-2012.htmltag:blogger.com,1999:blog-3304838697668460112.post-76610057430719906692012-02-11T12:59:00.000-08:002012-02-11T12:59:08.111-08:00Wait til Global Warming Hits the Vineyards!Global warming, global warming.&nbsp; As if we don't have enough to worry about (China starting to make and export wine), now experts are telling us to beware the effects of global warming on our favorite vineyards.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1pek9LXT_ec/TzbSKHjMjEI/AAAAAAAAAwI/JgsYuHuHYAQ/s1600/al.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1pek9LXT_ec/TzbSKHjMjEI/AAAAAAAAAwI/JgsYuHuHYAQ/s1600/al.jpg" /></a></div>According to a recent report in USA Today, global warming may affect where wine grapes can and cannot be grown!&nbsp; (My exclamation point.)<br /><br />It's a good news, bad news situation.&nbsp; You guessed it - bad news for California (assuming it survives the global warming and doesn't fall off the edge of the U.S. as has been predicted for many years now), pretty good news for<strong> Seattle's Puget Sound</strong> and <strong>Oregon's Willamette Valley</strong>.&nbsp; Within 30 years, it's conceivable that California will grow too warm to sustain fine-wine grapes, and other regions will prosper.<br /><br />A federal agency report in 2009 found that average U.S. temperatures could increase 2 to 4 degrees by 2020 (though with 8 inches of snow on the ground outside my window, that seems like a remote thought).&nbsp; That's an increase of 2-4 degrees over 1970's averages, which doesn't seem like a huge increase, but you need to consider it's over a relatively short time frame.&nbsp; According to Noah Diffenbaugh, a climate scientist at Stanford University, the best grapes "grow in a narrow geographic range that exhibits a narrow climate envelope."&nbsp; So, apparently Noah knows climates and wine.<br /><br />USA Today further reports that warming overall has meant that areas not generally associated with wine are becoming bigger players in the industry. If you've been paying attention to the wine world, I bet you could name a few.&nbsp; Puget Sound is a newbie - wine-grape growing was not even possible there until the 1970's.&nbsp; Southern England, Tasmania (Australia), New Zealand's South Island and Canada's Okanagan Valley in British Columbia are coming along as well, according to Gregory Jones, a research climatologist and wine-grape expert at Southern Oregon University in Ashland.&nbsp; I can attest to the <a href="http://www.winespectator.com/wct/region/rid/101">Okanagan Valley</a> wines - tasted some of their "boutique" wines several years ago and they were quite tasty.&nbsp; Not only is the wine pretty good, it's a lovely area of our country to visit.&nbsp; Another wine area that is changing for the better is New York's Finger Lakes region.&nbsp; In the late 70's/early 80's they were known for sweet wines with names like Niagara and Catawba - and I'm telling you - they were really sweet (not unlike many Ohio wines today).&nbsp; Now, the Finger Lakes region is producing very nice wines that would make anyone proud to serve (though you have to pick and choose).<br /><br />In California, a paper suggesting that 50% of the state's premium wine-grape growing areas could become too hot to grow high-quality grapes by 2039 stirred intense debate among grape growers.&nbsp; It was published this past summer in the journal Environmental Research Letters.<br /><br />"Climate change can and will affect all fine wine-growing regions worldwide, but the results will not necessarily be a blanket effect," the Napa Valley Vintners said in a statement (what else could they say?)<br /><br />Other scientists are more concerned with wide swings in termperatures and timing of seasons.&nbsp; "We're in a much more variable climatic structure right now," Southern Oregon's Jones says.&nbsp; <br /><br />"The pace of change proected for this century is far beyond what previous generations of farmers have had to face," Cornell's Wolfe says.<br /><br />Something to think about, as we sip our California, NY, OR or French wine this evening.<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/tqPE7ZuWN7E" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2012/02/wait-til-global-warming-hits-vineyards.htmltag:blogger.com,1999:blog-3304838697668460112.post-76274966925593988412012-01-07T17:45:00.000-08:002012-01-07T17:45:32.030-08:00DeSha's - a Montgomery (OH) Fave, but Not one of Mine<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-19RkJ91hKV8/TwjqQZFKzmI/AAAAAAAAAvg/q1BsFbCCRE0/s1600/Dmenu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-19RkJ91hKV8/TwjqQZFKzmI/AAAAAAAAAvg/q1BsFbCCRE0/s320/Dmenu.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><strong>DeSha's American Tavern and Grille</strong>, located in Montgomery, Ohio, came highly recommended to us by a real live native.&nbsp; It's located on one of the main drags, and sits close to the road, beating other restaurants and shops to the hungy diner's eye.&nbsp; It's one of those restaurants that can't decide what type of restaurant it wants to be:&nbsp; cool, hip place for the yupsters and up and comers, quiet place for the well-to-do, intimate tavern, country inn with&nbsp;with exposed wood beams&nbsp;or sports-bar grille.&nbsp; Too much confusion and not enough cohesion.&nbsp; Consequently, the interior is a mash-up and for me, just didn't work.&nbsp; The interior is very large and dining sections are tiered in an attempt to create more intimate dining spaces.&nbsp; One wall was solid windows, and in the spring, summer and fall probably offered a lovely view of the odd little man-made lake next door (or is it a retaining pond?&nbsp; In the dark of night it was difficult to tell.)&nbsp; If nothing else, DeSha's can seat a lot of diners!</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vofDbwZIUfw/Twju6aPrtRI/AAAAAAAAAwA/Mw6M0Xn63AE/s1600/e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vofDbwZIUfw/Twju6aPrtRI/AAAAAAAAAwA/Mw6M0Xn63AE/s1600/e.jpg" /></a></div><div class="separator" style="clear: both; text-align: justify;">We started our meal with a <a href="http://www.villamteden.com/about_us/history_heritage">Villa Mt. Eden Cabernet</a>, from Napa Valley, CA.&nbsp; Priced at $32/bottle at the restaurant, please bear in mind this is typically a $12-15 bottle at your local grocery or wine merchant.&nbsp; It was delightfully spicy with rich hints of black plum (think almost overripe), caramel and cherry.&nbsp; You'll also catch a smidge of a taste of cocoa and vanilla.&nbsp; </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_WEPzUDHD9s/TwjqLP8LJOI/AAAAAAAAAvY/P773VJymdrE/s1600/Dbread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-_WEPzUDHD9s/TwjqLP8LJOI/AAAAAAAAAvY/P773VJymdrE/s320/Dbread.JPG" width="320" /></a></div>First came the wine, then came the warm cornbread.&nbsp; Having been raised on Jiffy cornbread served exclusively with ham and bean soup, I am no fan of cornbread in general.&nbsp; Yet, for whatever reason, if I'm in the south (or close to, as Montgomery Ohio is considered to be practically in Kentucky) I like to try out the local cornbread.&nbsp; I'm always hoping this lowly po' folks bread can be redeemed.&nbsp; Two things were in this cornbread's favor:&nbsp; it was served warm and I was hungry.&nbsp; It was mildly, almost intangibly sweet and kernels of corn added to the robust texture, but it suffered from a dryness and a noticeable lack of flavor.&nbsp; I had higher hopes for the entree.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-w0RORGnhP_M/TwjqWmrzZlI/AAAAAAAAAvo/GkG0Dp1p5W8/s1600/DShrimp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-w0RORGnhP_M/TwjqWmrzZlI/AAAAAAAAAvo/GkG0Dp1p5W8/s320/DShrimp.JPG" width="320" /></a></div>I ordered a filet and my date ordered the special: surf and turf.&nbsp; What luck!&nbsp; We both got the surf and turf (strike two).&nbsp; The special was a 4 oz filet and four shrimp skewered and grilled to perfection.&nbsp; Drizzled over the filet was a lovely combination of bleu cheese crumbles, onions, shitake mushrooms and corn.&nbsp; (ok, a little weird, but it worked)&nbsp;&nbsp;&nbsp; Though the meal was cooked to perfection, it was served lukewarm, one of my pet peeves.<br /><div class="separator" style="clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/-Rs5CeZmKiw4/TwjqdmXk9NI/AAAAAAAAAv4/w-FllLY4DGA/s1600/Dsteak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://1.bp.blogspot.com/-Rs5CeZmKiw4/TwjqdmXk9NI/AAAAAAAAAv4/w-FllLY4DGA/s320/Dsteak.jpg" width="320" /></a></div><div style="clear: both; text-align: justify;">I'm kind of funny, I like hot food to be served hot.&nbsp; On top of the lukewarm meal, the sauce was a little chilly, ok, really?&nbsp; It was cold.&nbsp; The grilled shrimp was tasty, but cool, and the mashed boursin potatoes?&nbsp; Sounds good, right?&nbsp; They were!&nbsp; Unfortunately they arrived late to the party,&nbsp;after the meal was consumed.&nbsp; In the background the live band played, "good-bye Ruby Tuesday".&nbsp; Not sure if it was prophetic or pathetic.&nbsp; The bright shining note of the evening meal (beside the delightfully delicious wine) was the sauteed spinach.&nbsp; It was served hot!&nbsp; </div><div style="clear: both; text-align: justify;"><br /></div><div style="clear: both; text-align: justify;">Oh dear.&nbsp; Our waitress sensed our dissatisfaction as she brought the mashed potatoes to the table.&nbsp; She was probably wondering, "how do I fix this multi-faceted dinner disaster?"</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">&nbsp; <a href="http://1.bp.blogspot.com/-w8P4JO8cky8/TwjqbMjkZNI/AAAAAAAAAvw/6fAB7AGLrDU/s1600/DCremeBrulee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-w8P4JO8cky8/TwjqbMjkZNI/AAAAAAAAAvw/6fAB7AGLrDU/s320/DCremeBrulee.JPG" width="320" /></a></div>CREME BRULEE to the rescue!&nbsp; I am a huge, huge fan of creme brulee.&nbsp; A good creme brulee combines the sensory experience of the baked custard of my youth with the new sensation of the burnt sugar crust!&nbsp; I need to add another exclamation point!!!&nbsp; I love creme brulee.&nbsp; So she tried to make up for the delicious but chilly dinner, the wrong entree and the late side dish&nbsp;with a free serving (to be shared) of creme brulee.&nbsp; All right, all sins are forgiven.<br /><br />Unfortunately, the creme brulee had a mildly crispy lid, maybe it had been left in a place with too much moisture.&nbsp; I love a creme brulee served slightly warm in the middle , but crunchy and sweet on top.&nbsp; I'd give DeSha's creme brulee a B.&nbsp; It was cold, cold, cold, fresh from the chiller.&nbsp; It had probably been keeping company with the cheese/corn/mushroom sauce a mere 30 minutes earlier.<br /><br />So we finished our dessert, finished our wine, left the restaurant which was suffering so much from an identity crisis and headed home.&nbsp; We'll probably return, only because we like to give a restaurant a second chance.&nbsp; But for DeSha's, that's all they'll get.<br /><br />If you're ever there, let me know what you find.<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/xlMO5-cabQE" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2012/01/deshas-montgomery-oh-fave-but-not-one.htmltag:blogger.com,1999:blog-3304838697668460112.post-75373369404399098672012-01-01T12:08:00.000-08:002012-01-01T12:08:34.001-08:00Lazy Day = Lazy Writer<iframe allowtransparency="true" frameborder="0" id="twttrHubFrame" name="twttrHubFrame" scrolling="no" src="http://platform.twitter.com/widgets/hub.1324331373.html" style="height: 10px; position: absolute; top: -9999em; width: 10px;" tabindex="0"></iframe><br /><div class="separator" style="clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/-ShfacK2jhYE/TwC6Zw0RiQI/AAAAAAAAAu4/sb854OPpdRY/s1600/EHemingway.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ShfacK2jhYE/TwC6Zw0RiQI/AAAAAAAAAu4/sb854OPpdRY/s1600/EHemingway.jpg" /></a>The title of this post is not meant to be a reflection on Ernest Hemingway.&nbsp; It's Sunday afternoon, the wind is ushering in a new winter, and it's time for tea.&nbsp; Don't feel like doing anything that might be remotely considered amibitious, so I'm just providing some content from another blog, <em>Flavorwire</em>, which was re-posted on 12/31/2011, originally posted on 6/12/2011.&nbsp; Not usually my style, but thought the content was interesting and my readers might enjoy a bit of the information.&nbsp; (my apologies to the people at Flavorwire.&nbsp; Though you've posted about ten authors, I am only posting about my three favorite early 20th century authors.)</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><em>Editor's note: While your Flavorwire editors take a much-needed holiday break, we're revisiting some of our most popular features of the year. This post was originally published June 12, 2011.</em>] It’s a well-known stereotype that many literary authors are also raging drunkards. Which, forgive us, doesn’t make us want to emulate them any less. In fact, now that it’s summer, we can’t think of anything better than to sip a cool drink while typing away at our — er, laptops — out on the porch in the sweet summer night air. So in the interest of pure academic speculation, we’ve comprised a roundup of some of our favorite writers and the drinks they favored during all their late work nights and boozy afternoons. We’re not saying that downing a mojito will make you write like Hemingway, but hey — it couldn’t hurt. Click though for our list, and let us know what beverages you favor during your own deep contemplations and compositions.</div><span id="more-186464"></span><br /><strong>Ernest Hemingway </strong><br /><a href="http://assets.flavorwire.com/wp-content/uploads/2011/06/hemingway.jpeg"><img alt="" class="alignnone size-full wp-image-186465" height="383" src="http://assets.flavorwire.com/wp-content/uploads/2011/06/hemingway.jpeg" title="hemingway" width="600" /></a><br /><strong>Drink: </strong>The Mojito. Though Hemingway is associated with a number of drinks, and drinking in general, the mojito was a particular favorite of his, as it was invented at La Bodeguita del Medio in Havana, Cuba, where he drank them in large quantity. Make sure to keep your glass full and sling misogynistic prose at passerby.<br /><strong>Motto: </strong>“Drinking is a way of ending the day.”<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OmNgJEAxbEc/TwC8GqHuiOI/AAAAAAAAAvE/iSG1GWXVuuw/s1600/ZELDASCOTT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="http://2.bp.blogspot.com/-OmNgJEAxbEc/TwC8GqHuiOI/AAAAAAAAAvE/iSG1GWXVuuw/s320/ZELDASCOTT.jpg" width="320" /></a></div><strong>Drink: </strong>Gin Rickey. As legend has it, both F. Scott Fitzgerald and his wife Zelda were notorious lightweights, not to mention mischievous drunks. Fitzgerald claimed that he liked gin because no one could smell it on his breath – though we bet that when he and his wife were dancing naked at parties, no one really had to.<br /><strong>Motto:</strong> “First you take a drink, then the drink takes a drink, then the drink takes you.”<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FqnCJ9tfBfY/TwC8oOaE3EI/AAAAAAAAAvQ/LcnyNWAt9As/s1600/gentry-style-mint-julep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="164" src="http://2.bp.blogspot.com/-FqnCJ9tfBfY/TwC8oOaE3EI/AAAAAAAAAvQ/LcnyNWAt9As/s320/gentry-style-mint-julep.jpg" width="320" /></a></div><strong>Drink:</strong> Mint Julep. Like any Southern Gothic writer worth his salt, Faulkner was up to his ears in mint juleps. He’s also one of those authors who thought he wrote better with a little whiskey in him, and kept a bottle by his desk at all times.<br /><strong>Motto:</strong> “There is no such thing as bad whiskey. Some whiskeys just happen to be better than others. But a man shouldn’t fool with booze until he’s fifty; then he’s a damn fool if he doesn’t.”<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/UxE_n2zSfaw" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2012/01/lazy-day-lazy-writer.htmltag:blogger.com,1999:blog-3304838697668460112.post-28016028038348582772011-11-05T12:50:00.000-07:002011-11-05T12:53:58.476-07:00Vietnamese Cuisine - oxymoron?<div class="separator" style="clear: both; text-align: justify;">Had my first taste of Vietnamese&nbsp;cuisine&nbsp;last week while in Las Vegas, Nevada.&nbsp; That might be a tip-off right there.&nbsp; Like any "national" food that gets popular, how true to authentic can you expect, especially in the land of fake-believe, Las Vegas?&nbsp; </div>Work was over for the day, and we found&nbsp;ourselves&nbsp;at the Zine Noodles Dim Sum&nbsp;restaurant in the <a href="http://www.palazzo.com/">Palazzo</a>.&nbsp; My two dinner companions&nbsp;have traveled to China, Japan, Vietnam and other points in the Far East many times.&nbsp; They had eaten at the Zine Noodles restaurant before, and thought it would be a good starting point for me.&nbsp; At their recommendation, I ordered the Satay Filet Mignon Spicy Noodle Soup.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-voDrAFDVj20/TrWQmTz5TlI/AAAAAAAAAtU/598zt_3bKbQ/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="http://2.bp.blogspot.com/-voDrAFDVj20/TrWQmTz5TlI/AAAAAAAAAtU/598zt_3bKbQ/s320/soup.jpg" width="320" /></a></div>After I ordered my soup/dinner, my dinner mates both&nbsp;chuckled and said it would not be like any soup I'd find in Vietnam.&nbsp; At that comment, I became a little worried.&nbsp; The reason it wouldn't be "authentic", they said, is because the Vietnamese rarely serve beef in their foods.&nbsp; I would be more likely to find monkey, dog or some other type of Vietnamese roadkill in my meal, if this had been truly authentic.&nbsp; I thanked my lucky stars for the Las Vegas strip and all it has become.<br /><br />The soup was very rich in flavor, starting with a spicy curry base.&nbsp; Slivers of chive, green onion and red pepper floated happily about the surface with some peanuts.&nbsp; The filet mignon was sliced thin.&nbsp; Hiding under the broth and the meat was a substantial portion of long, soft Asian noodles.&nbsp; As I ate the soup with the obligatory Asian spoon, I became all too aware why you'll often see people cradling their bowl as they bring their face closer and closer to eat.&nbsp; That's the only way to effectively eat this delightful soup without ending up wearing it.<br /><br />I'll try Vietnamese chow again, especially when I want something light.&nbsp; There's nothing else like it.<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/aUw3BVpeAfk" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2011/11/vietnamese-cuisine-oxymoron.htmltag:blogger.com,1999:blog-3304838697668460112.post-17011831830293674622011-10-17T15:02:00.000-07:002011-10-17T15:02:50.395-07:00Cafe Ponte, Clearwater, FL: If you Blink, You'll Miss ItThe<a href="http://cafeponte.com/"> Cafe Ponte</a> is an unassuming little restaurant set in the front of a mostly unoccupied strip mall.&nbsp; I would not have gone if my hotel manager had not recommended it.&nbsp; I had passed it earlier and decided immediately to keep going.&nbsp; For once, the hotel manager made a great selection. A small sign at the front door&nbsp;revealed a healthy <a href="http://en.wikipedia.org/wiki/Zagat">Zagat</a> star approval, and a framed newspaper article boasted this was a favorite of <a href="http://wolfgangpuck.com/">Wolfgang Puck's</a> when he was in town (not to drop names), because it reminded him so much of Paris cafes.&nbsp; Really?&nbsp; I didn't get that vibe from the street.<br /><br />But open the door, and the opinion changes.&nbsp; Warmly greeted by the hostess, she asked if a booth in the bar would be ok.&nbsp; They were busier than expected for a Monday night, and though she didn't say it, I know she wanted to keep her prime seats open for a party larger than one.&nbsp; Just made good business sense.<br /><br />The bar lights dimmed to a pleasant glow almost immediately after I was seated in the tri-color booth.&nbsp; Finished in a faux suede, the booth evoked an earlier time than 2011.&nbsp; The low lights, white tablecloths and waitstaff in white shirts and ties made me think of supper clubs, the type you see in old black and white movies from the 40's.&nbsp; Light, jazzy piano sounds in the background enhanced the atmosphere, and provided some protection against the loud voices of some of the bar patrons.<br /><br />Brittany arrived soon after the waiter and menus were delivered.&nbsp; I orderd a<strong> <a href="http://sacredhill.com/">Sacred Hill</a> Sauvignon Blanc '08</strong>.&nbsp; I thought I would start with a nice crispy white from the Marlborough region of New Zealand.&nbsp; Unfortunately, it arrived over-chilled to the point where the only aspect that could be determined was the acidity of the wine.&nbsp; As it warmed up, I was pleasantly acquainted with the release of grapefruit and lemon grass.&nbsp; It has a warm, fruity finish that lingered.<br /><br />The bread boy made his rounds amidst the booths.&nbsp; "Asiago, raisin-nut, calamata olive or lavache?"&nbsp; He swooped the calamata olive bread onto my plate with a silvery set of tongs, then laid out a little bowl of butter with sea salt and rosemary.&nbsp; It was not warm, but the bread was slightly chewy and crusty, and perfectly complemented by their special butter.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bRWq4oxL1Bo/TpyefJ5cCsI/AAAAAAAAArU/jycIcKs_OA0/s1600/FLCPBread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://1.bp.blogspot.com/-bRWq4oxL1Bo/TpyefJ5cCsI/AAAAAAAAArU/jycIcKs_OA0/s320/FLCPBread.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">I had planned to order just and entree and keep the evening short and uncomplicated.&nbsp; But the continuous oohing and aaahing from the booth beside me changed my mind.&nbsp; Like that lady in "Sleepless in Seattle", I ordered what she was having for an appetizer.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-n-MGLqMrZCg/TpyfyNFypcI/AAAAAAAAArc/sKe0tl5VOXA/s1600/FLCPCalamari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://2.bp.blogspot.com/-n-MGLqMrZCg/TpyfyNFypcI/AAAAAAAAArc/sKe0tl5VOXA/s320/FLCPCalamari.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">There are many ways to serve calamari, and I've tried and loved most of them - breaded, fried, sauteed, spicy, sweet, with marinara sauce, with chilies, with pesto.&nbsp; But tonight provided another first, Asian Calamari.&nbsp; Served on a bed of baby spinach, the calamari nestled cozily with peanuts, onions, bean sprouts and red peppers.&nbsp; To keep things friendly, the chef drizzled a complex aioli sauce of cilantro, mustard, ginger and red hot sauce over the calamari, then added cilantro and sauteed red onion to complete this tasty treat.&nbsp; Dare I admit?&nbsp; It was the best I've ever tasted.&nbsp; Just divine.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="clear: both; text-align: justify;">Brittany returned to check on things and to see about another glass of wine.&nbsp; She recommended the McManis Viognier.&nbsp; As a matter of fact, she'd been recommending it to anyone who asked all night.&nbsp; I was planning to order a ravioli, so how could I resist?&nbsp; A crisp Viognier would be a nice, clean accompaniment to a rich sauce.&nbsp; The choice was between an unoaked chardonnay and the Viognier.&nbsp; Brittany made the right recommendation.</div><div style="clear: both; text-align: justify;"><br /></div><div style="clear: both; text-align: justify;"><a href="http://2.bp.blogspot.com/-TuAJ2JrZiZM/TpyhqW3GeEI/AAAAAAAAArk/6uZ79QGA_zY/s1600/FlCPSoup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-TuAJ2JrZiZM/TpyhqW3GeEI/AAAAAAAAArk/6uZ79QGA_zY/s200/FlCPSoup.jpg" width="197" /></a>When she returned with the Viognier, she included a pleasant little surprise - a mini-taste of their&nbsp; <strong>Pumpkin Curry Crab Bisque with white truffle.</strong>&nbsp; Served in a white demi-tasse, it was a lovely way to offer a sample.&nbsp; How good was it?&nbsp; Just delicious, perfectly crabby and mushroomy, silky and warm.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The <a href="http://www.mcmanisfamilyvineyards.com/">McManis</a> Viognier was equally delightful.&nbsp; Crisp and cold, it had a sweet apple and tart pear forward flavor, followed by a mouthwatering acid finish - nothing like the painfully acidic finish the Sauvignon Blanc exhibited.&nbsp; One nice surprise was the clean, mineral aroma.&nbsp; Good one Brittany!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BL6rjyXJy1U/TpyjsJk_tBI/AAAAAAAAAr0/ysOzCwY8-YI/s1600/FlCafePonte1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-BL6rjyXJy1U/TpyjsJk_tBI/AAAAAAAAAr0/ysOzCwY8-YI/s320/FlCafePonte1.jpg" width="258" /></a></div><div style="clear: both; text-align: justify;">And then the final link fell into place.&nbsp; (I guess that's a mixed metaphor. Perhaps I should say the final puzzle piece fell into place, but that's so cliche, and hardly a food-worthy expression, don't you think?)&nbsp; Brittany served the Butternut Squash Ravioli.&nbsp; Even though it was a warm night in Clearwater, Florida, the season had changed to Autumn, and it just felt like the right night to enjoy an Autumn-inspired dinner.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-I9b4LC5UpvY/TpykLmc_TtI/AAAAAAAAAr8/zZfLKRLPTq0/s1600/FLCafePonte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-I9b4LC5UpvY/TpykLmc_TtI/AAAAAAAAAr8/zZfLKRLPTq0/s320/FLCafePonte.jpg" width="317" /></a></div><div style="clear: both; text-align: justify;"><br /></div><div style="clear: both; text-align: justify;">The ravioli was filled with a slightly cinnamon-enhanced butternut squash, then sauteed in a hazelnut brown butter sauce.&nbsp; The squash had been diced and cooked to a perfect consistency. &nbsp;At first the ravioli had a slightly fishy taste, then I realized it was not fish I was tasting, it was the brown butter sauce.&nbsp; Rarely do chefs cook with it, and it gave the ravioli almost a baked dessert smell.&nbsp; Tart apple slivers and tangy goat cheese combined with sage, ginger, mascarpone and hazelnut rendered the perfect fall topping to the butternut squash ravioli.&nbsp; One bite into a ravioli pillow with a hazelnut provided all the sweet flavors of fall with a nutty bite.&nbsp; The next bite could combine the cheese and apple and you feel like you're eating dessert.&nbsp; Assemble all the ingredients together on one fork and you have a satisfying but light autumn dinner.</div><div style="clear: both; text-align: justify;"><br /></div><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/GGgpzbopifM" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com2http://wineinthyme.blogspot.com/2011/10/cafe-ponte-clearwater-fl-if-you-blink.htmltag:blogger.com,1999:blog-3304838697668460112.post-15749627499425193972011-10-14T15:37:00.000-07:002011-10-14T15:37:45.637-07:00Fox Run Winery - A Finger Lakes BeautyThe winery that is now<a href="http://foxrunvineyards.com/"> Fox Run</a> began its life as a dairy farm in Penn Yan, NY.&nbsp; Just 55 acres, it sits high above the western side of&nbsp;Seneca Lake on Torrey Ridge.&nbsp; The Finger Lakes Region has supplied decent American wines for more than 150 years.&nbsp; In this region, French-American hybrids have been grown, tested, and re-planted for their hardiness in the relatively chilly climate.&nbsp; Historically, the Finger Lakes wines have been sweeter than you might find from the west coast or Oregon.&nbsp; The owners of Fox Run were determined to put Finger Lakes on the map with finer wines.&nbsp; They planted their first non-hybrid European grapes in 1984, believing they could develop fine reds and whites from the region.<br /><br />I had tasted their cabernet sauvignon with dinner the night before at a local restaurant.&nbsp; We put them on our list of must-see wineries on our tour of the Finger Lakes.&nbsp; They were our last stop the following afternoon.<br /><br />Since we had already tried (and loved) their Cabernet, we decided to try their<strong> Reserve Chardonnay (2008</strong>). We were not disappointed.&nbsp; We each purchased a glass of their wine and even though their little cafe had closed, I asked for a cheese and cracker tray and they happily obliged.&nbsp; We then&nbsp;headed outside to their deck, overlooking Seneca Lake.&nbsp; Though there's a little 2-lane road bisecting the land between the winery and the lake, it did not dimish the view or the experience.&nbsp; It was one of those warm, early-autumn afternoons where the temperatures were in the high 70's.&nbsp; We don't get too many of those in that part of the country and we were determined to savor the afternoon sunlight.<br /><br />&nbsp;<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jx_sbcunI5w/TpizsFezY6I/AAAAAAAAArM/C-UHV03WFTY/s1600/FoxRun5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-jx_sbcunI5w/TpizsFezY6I/AAAAAAAAArM/C-UHV03WFTY/s320/FoxRun5.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">The grapes for this wine were sourced from the oldest vineyard on the property.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-noCNfJshty8/TpizlHjo9hI/AAAAAAAAAq0/6yzKiQGj4vo/s1600/FoxRun1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-noCNfJshty8/TpizlHjo9hI/AAAAAAAAAq0/6yzKiQGj4vo/s320/FoxRun1.jpg" width="215" /></a></div>One-half hour in the fridge brought the bottle to a perfect temperature.&nbsp; Pale gold in color, my first impression in the glass is a really bold pear fragrance.&nbsp; As&nbsp;I gave my glass a couple of stiff swirls, a clean fresh bouquet of mineral flowed out. The finish is long and very smooth,&nbsp;almost a buttery finish. But not quite butter, maybe even more of a butterscotch quality.&nbsp; And at the very end, a hint of cranberry.<br /><br />Fox Run Vineyard wines have limited distribution.&nbsp; They are sold through some restaurants and liquor stores throughout NY, FL, NJ and a few other east coast locations.&nbsp; If you are in the Finger Lakes region, I would recommend you put Fox Run on your list of must-see.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/AHYQp1ZAvos" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2011/10/fox-run-winery-finger-lakes-beauty.htmltag:blogger.com,1999:blog-3304838697668460112.post-35520143556618822332011-10-12T06:01:00.000-07:002011-10-12T06:01:05.569-07:00Delta Winery - New Zealand News<em>Spoiler alert</em>:&nbsp; This is not a news blog.&nbsp; And really, the title is a little misleading, I am not bringing you the news from New Zealand.&nbsp; But I tried this very nice Sauvignon Blanc recently and wanted to share it with you.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iwNZp--uBJc/TpWN9uMcUTI/AAAAAAAAAqs/wqDy10JmdNk/s1600/adelta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-iwNZp--uBJc/TpWN9uMcUTI/AAAAAAAAAqs/wqDy10JmdNk/s1600/adelta.jpg" /></a></div>The <a href="http://www.deltawines.co.nz/story/">Delta Winery</a> is relatively new, started in 2001 in the Marlborough Region of New Zealand.&nbsp; This region is well known for its Sauvignon Blanc wines.&nbsp; However, the people behind Delta Wines true passion is establishing the region as a strong Pinot Noir source.&nbsp; Nonetheless, in 2001, the family that owns the Delta Winery planted just 25 acres in solid sauvignon blanc grapes.&nbsp; Their 2008 vintage is a smash hit!<br /><br />The 2008 Sauvignon Blanc from Delta is on the bright and light side of the wine spectrum.&nbsp; It has strong notes of grapefruit and passion fruit, combined with herbs and a little chalk dust (yes, chalk dust!).&nbsp; The palate is clean and bright with mouthwatering acidity and a mineral laden finish that lingers.&nbsp; Perfect to serve with light appetizers, salad, fish or pasta.&nbsp; A bottle should run about $12-15 in your local wine shop.<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/xLmLJ0p8aQs" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0http://wineinthyme.blogspot.com/2011/10/delta-winery-new-zealand-news.htmltag:blogger.com,1999:blog-3304838697668460112.post-12748854779437416112011-09-29T07:33:00.001-07:002011-09-29T07:33:31.201-07:00You Know You're Spending Too Much Time on the Computer<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jvU-YxO4jfI/ToSBr3LOx7I/AAAAAAAAAqo/6v1bNOT4Fio/s1600/a_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jvU-YxO4jfI/ToSBr3LOx7I/AAAAAAAAAqo/6v1bNOT4Fio/s1600/a_crop.jpg" /></a></div><img src="http://feeds.feedburner.com/~r/WineInThyme/~4/Y5VmSYZzP4Q" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com2http://wineinthyme.blogspot.com/2011/09/you-know-youre-spending-too-much-time.htmltag:blogger.com,1999:blog-3304838697668460112.post-85588382405264717102011-09-18T12:02:00.000-07:002011-09-18T12:02:27.191-07:00Tonight's Special: Try It - You May Love It<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lnPDMhkMIC8/TnYr5ieG9II/AAAAAAAAAqI/8XB0R7eatH0/s1600/aLifee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lnPDMhkMIC8/TnYr5ieG9II/AAAAAAAAAqI/8XB0R7eatH0/s1600/aLifee.jpg" /></a></div><div class="separator" style="clear: both; text-align: justify;">Sometimes being a single diner in a world of couples and families can be a little daunting.&nbsp; Especially when you walk into any <strong>Joe's Crab Shack (Orlando)</strong>, a seafood restaurant that also specializes in recognizing special events - like birthdays, anniversaries, bad hairdos.&nbsp; The music is always good and the wait staff always shows you a good time.&nbsp; This was just another typical Wednesday night at a Joe's Crab Shack - 99% families, couples and groups of twenty-somethings,&nbsp;and 1% single lady, me.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4HDJy5JEXA4/TnYwbCE3AwI/AAAAAAAAAqM/GKbolw8osis/s1600/JoesCrab.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-4HDJy5JEXA4/TnYwbCE3AwI/AAAAAAAAAqM/GKbolw8osis/s320/JoesCrab.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">This evening I didn't feel like sitting with the masses, so I headed to the bar.&nbsp; It was deserted this time of night, mid-week, so I knew I'd be comfortable.&nbsp; At least I'd be away from most of the raucous noise of the&nbsp;general dining room. &nbsp;Julie was tending bar and serving dinner.&nbsp; She recommended the<strong> Kendall Jackson</strong> Chardonnay and I agreed.&nbsp; The slight taste of butter was delightful after a day's work, and the wine shone with a greenish, straw-colored hue in the crab shack light.&nbsp; The barely-there lemony flavor and the creamy finish combined for an experience as smooth as liquid yogurt.&nbsp; The chill was perfect and the finish was toasted oak with a nutty kick.&nbsp; Solid, steady, you always know what you're going to get with a Kendall Jackson wine.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ChV_i9w_9Ns/TnYwgmXAQLI/AAAAAAAAAqQ/cGP4Ko_dQ5c/s1600/JoesCrab2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ChV_i9w_9Ns/TnYwgmXAQLI/AAAAAAAAAqQ/cGP4Ko_dQ5c/s320/JoesCrab2.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My "view"</td></tr></tbody></table><a href="http://joescrabshack.com/">Joe's Crab Shack</a> is not a place to go for quiet contemplation.&nbsp; When I say they have a lot of birthday recognitions, they have a LOT of birthday recognitions!&nbsp; There were three birthday celebrations and one Conga line-dance&nbsp;before my first glass of wine was served.&nbsp; Thankfully, Joe's is not one of those chains that has succumbed to their own "special" birthday song.&nbsp; They sing the old stand-by, Happy Birthday Song, which encourages the rest of the restaurant to chime in.&nbsp; Joe's still generates excitement for birthdays, and I guess that's not all bad.&nbsp; Everyone is smiling and <br /><br />Julie allowed me time to enjoy the chardonnay and review the menu.&nbsp; I was all set to order, but then she launched into tonight's specials.&nbsp; One in particular sounded interesting - the Snapper Pontchartrain.&nbsp; A beautiful, gulf-grown Red Snapper covered up in mushrooms and grilled shrimp is how she described it.&nbsp; I had to try it!&nbsp; As Julie said, "how often do you see Snapper Pontchartrain on the menu?"<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-75J_a1KqL0E/TnYwjC4_OJI/AAAAAAAAAqU/_zmHxqxSBdE/s1600/JoesCrab3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-75J_a1KqL0E/TnYwjC4_OJI/AAAAAAAAAqU/_zmHxqxSBdE/s320/JoesCrab3.JPG" width="320" /></a></div>The Red Snapper was served up with a healthy portion of broccoli and dirty rice.&nbsp; It was a pleasure to see the majority of the plate filled with fish and veggies, and only a small portion allotted to the rice.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-91TPPiql_m8/TnYwnOLWYII/AAAAAAAAAqY/KCCoAgVchbk/s1600/JoesCrab3Closeup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-91TPPiql_m8/TnYwnOLWYII/AAAAAAAAAqY/KCCoAgVchbk/s320/JoesCrab3Closeup.JPG" width="320" /></a></div><br />The Snapper was spicy and blackened, made salty from the Gulf's saltwater and tasted devine!&nbsp;&nbsp;It was perfectly cooked, with the crispy skin and edges giving way to the sweet hot red meat inside.&nbsp; The Pontchartrain sauce was a complex complement to&nbsp;the Snapper and simply grilled shrimp.&nbsp; It featured an amazing blend of spices, garlic, cream,&nbsp;mushrooms, chardonnay and salt.&nbsp; <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qnCm6Zqk-NM/TnYwpUjJFvI/AAAAAAAAAqc/xXNpWacIdv0/s1600/JoesCrab3Dif.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-qnCm6Zqk-NM/TnYwpUjJFvI/AAAAAAAAAqc/xXNpWacIdv0/s320/JoesCrab3Dif.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">But you have to leave room for the dirty rice!&nbsp; That's what you use to sop up the extra Pontchartrain sauce!&nbsp; When you run out of rice, use the broccoli.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-n0c1J93bs6Q/TnYwrhYOrwI/AAAAAAAAAqg/kfAl2LkgLqg/s1600/JoesCrabDirtyRice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-n0c1J93bs6Q/TnYwrhYOrwI/AAAAAAAAAqg/kfAl2LkgLqg/s320/JoesCrabDirtyRice.JPG" width="320" /></a></div>All in all, the special of the day was quite special.&nbsp; It was very filling, fresh, nutritious and unique.&nbsp; The meal and the wine, combined with the smiling service provided by Julie, made for an absolutely wondrous evening for a dinner at the bar.<img src="http://feeds.feedburner.com/~r/WineInThyme/~4/BtHL2M2oqZU" height="1" width="1" alt=""/>Wine in Thymehttp://www.blogger.com/profile/13190384965029358369noreply@blogger.com0Orlando, FL, USA28.5383355 -81.379236528.4267415 -81.537165 28.6499295 -81.221308000000008http://wineinthyme.blogspot.com/2011/09/tonights-special-try-it-you-may-love-it.html